This is a combination of a couple of recipes that I have mashed together, taken out a few bits, added some extras and voila, delicious chocolate bark that has no added sugar! Raw cacao has more than 4 times the antioxidants found in green tea and more magnesium than any other whole food. Don’t be deterred by the high fat content of coconut oil, the saturated fat in coconut is made up of short-chain and medium-chain fatty acids the body quickly turns into energy instead of storing as fat. Therefore, even though it’s high in saturated fat, coconut can aid in weight loss. Half the medium-chain fatty acids in coconut are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut can help boost the immune system. Raspberries are just plain delicious so get on board.
1/3 cup coconut oil- melted
1/4 cup nut butter- melted
2 heaped tbs shredded coconut
2-3 heaped tbs raw cacao powder
Stevia to taste OPTIONAL (you can add a teaspoon of agave syrup if you prefer or leave it out completely)
1 cup raspberries- if you are using frozen ones, defrost them first or they will make this set before you get a chance to tip it into a tray.
In a bowl add the oil, nut butter, cacao powder and stevia and stir well until completely combined with no lumps. Add the coconut and mix well. Gently fold through the raspberries. Pour onto a baking paper lined tray and spread out to the thickness you want. Pop it in the fridge to set or, if you are as impatient as I am, the freezer for 20 mins. Break into shards of bark and enjoy as a treat. See I said “treat”, hopefully my brain registers that this means “not the entire lots at once”. Damn you delicious chocolate bark!
Please note, mine looks like a bit of a disaster because I am far too impatient and pulled it out well before it set and tried to break it up. #disasterchef. Epic Fail.