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This recipe is Vegan – Vegetarian – Gluten Free – Dairy Free – Egg Free – Paleo – Keto and Diabetic friendly.
Making your own Dark Chocolate Bark is not only easy, healthy, handmade and homemade but you can add any nut, seed or dried fruit you enjoy.
1 Cup (175g) – Cocoa/Cacao Butter
1/2 Cup (55g) – Carob Powder
1/2 Cup (45g) – Cocoa/Cacao Powder
2-4 Tbsp. (30-60ml) – Agave Syrup, Maple Syrup or Honey (or you can leave it out)
1 Piece – Himalayan Crystal Salt
• You can use 1 cup of cocoa powder if you don’t want to use the carob powder, but you might have to increase your sweetener.
1/2 Cup (80g) – Almonds, chopped
1/2 Cup (70g) – Cashews, chopped
1/3 Cup (40g) – Dried Mixed Berries, chopped
• This is only a guideline and you can add whatever you prefer.
• By chopping them into smaller pieces you add volume, (which means fewer calories).
• Melt the cacao/cocoa butter over a medium heat.
• Add the carob and cocoa powder and mix well until there are no more lumps.
• Add the sweetener and the piece of crystal salt and stir through.
• Allow the salt to soak a bit and then remove it.
• Line a baking tray with parchment paper, I use a 20x20cm/8-inch square baking tray.
• Pour the melted chocolate into the tray and sprinkle with your filling.
• Refrigerate until the chocolate is set
• Chop into pieces and enjoy.
• For a keto and diabetic friendly Dark Chocolate Bark version be gentle on the sweetener and rather add more carob powder.