Chocolate Bark: Sugar-Free and Grain Free Recipes

Photo Credit to Beth of Delectably Free Blog

When it comes to chocolate or chocolate desserts, many of us are definitely addicts, but too much of a “good” thing may not always be a good thing.  While looking for some “healthier” chocolate recipes, I came upon a Chocolate Bark recipe from the Delectably Free Blog, written by Beth from New York City. Beth features recipes that are gluten-free, dairy-free, egg-free and sugar-free, but doesn’t sacrifice in flavor, which makes the name of her blog quite appropriate.  In fact, she made this chocolate bark for a recent bridal shower and everyone gave it a thumbs up.  With that kind of seal of approval, this Chocolate Bark is definitely a healthier indulgence than any store bought candy bar, so why not give it a try.  Even better, there are two versions  to choose from that you can make depending on your preference.  To see Beth’s original post, click here.

Sugar Free Chocolate Bark

2/3 cup coconut oil (liquified)

1/3 cup unsweetened cocoa powder

12 packets Truvia (*or Stevia)

1/2 cup pepitas, unsalted**

1/3 cup unsweetened flaked coconut

Grain Free Chocolate Bark with Agave

1/2 cup liquified coconut oil

2/3 cup cocoa powder

1/3 cup agave nectar

1/2 cup pepitas/nuts**

1/3 cup flaked coconut

Directions:

1. Over a double boiler on medium heat, whisk coconut oil, chocolate and Truvia/agave together for about 4-5 minutes, or until mixture begins to bubble.
2. If making Truvia (or Stevia) version, transfer mixture to a blender and blend until smooth (this is to help dissolve the Truvia or Stevia into the mixture).
3. Add in pepitas and coconut and stir.
4. Pour mixture into a large baking dish or rimmed baking sheet that’s lined with parchment paper. Spread smooth with a spatula or spoon. Cover with plastic wrap, foil or a fitted top and freeze for 15-20 minutes, or until chocolate sets. You may break up chocolate and store the rest in the refrigerator until ready to eat.

*Substituting Truvia for Stevia is a possibility, but you might have to experiment with how much to use to get the recipe to your liking
**This bark would also work with chopped, whole almonds, pistachios, walnuts, pecans, or even some dried fruit.

Storage:  As the picture tends to show, the bark will whiten a bit at the top as it freezes. You can place a layer of plastic wrap over the chocolate to prevent this from happening, though this will create some wrinkles on the top of the bark.

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