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Cashew, Raspberry and Coconut Dark Chocolate Bark

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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This is heaven! It does not have any added sugar, and uses a 70% or so, dark chocolate and fruit and nuts - making it a healthy choice of snack or dessert.

Great to have with a cup of coffee at afternoon tea time, and keeps in the freezer for ages.

Preparation Time: 5 minutes
Cooking Time: 5 minutes plus standing time
Serves: a 20 x 20 cm sheet

3 tbsp coconut oil
60 g dark chocolate - at least 60% cacao, roughly chopped
1 tsp maple syrup
3 tbsp cacao powder
½ tsp vanilla extract
3 tbsp cashews, chopped
3 tbsp raspberries, chopped
1 tbsp coconut flakes

Melt the coconut oil in a small saucepan on a medium heat.

Turn down the heat to low, and add the chocolate, maple syrup (or you could use honey) and cacao powder.

Melt this mixture, stirring often, for about 5 minutes or until it is smooth and the lumps are out of the chocolate.


Remove it from the heat and stir in the vanilla.

Leave it to cool for about 5 minutes.

Put some baking paper onto a baking tray which measures around 20 x 20 cms, and carefully pour the chocolate onto to this. Spread it so it is very thin, around 5 mm. It doesn't matter if the edges are not even.


Sprinkle the cashews, raspberries and coconut flakes over the chocolate.

Put it in the freezer for at least an hour to harden it.


To serve, break or cut it into shards and eat.

It can be stored in the freezer, if it lasts that long! I had one shard per day with a cup of coffee - delicious!


#Afternoon tea
#No added sugar
#Little cooking
#Dark chocolate
I like this Recipe - 4
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