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
- 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.
- 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).
- Add in pepitas and coconut and stir.
- 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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