Milk Chocolate Raspberry Bark
September 11, 2015
- 200g of Cacao Butter
- 1/4 Cup of Maple Syrup (60ml)
- 3 Tablespoons of Cacao Powder
- 2 Tablespoons of Almond or Cashew Butter
- 1/4 Cup of Almond or Coconut Milk (60ml)
- 75g of Raspberries
This is the most gorgeous treat. I’m a dark chocolate fiend but every now and then I’m in the mood for something that little bit milkier! I’ve added a little almond milk and nut butter to my usual dark chocolate recipe, which makes this milky and creamy, it’s just divine. The beautiful raspberries add an amazing pop of colour, making it look so pretty and adding gorgeous flavour.
Melt together the cacao butter and maple syrup in a saucepan on medium heat. When it’s all melted stir in the cacao powder.
Add in the almond milk and nut butter and whisk really well until smooth and glossy.
Line a baking tin with parchment paper. Pour the chocolate into the tin, making sure it’s spread out evenly. Scatter the raspberries all over and pop in the fridge for about an hour or two to set.
Chop into squares of chunks. Store in the fridge.