Crunchy Dark Chocolate Bark {Vegan & Gluten-Free}
Made with just a few ingredients, this chocolate has all the things you need from a good bark - good crunch from the buckwheat and seeds mix, and intense taste for a real treat!
Servings: 4
Cost: $10
Equipment
- saucepan
- whisk
- Baking sheet
- parchment paper
Ingredients
- 1/2 cup coconut oil
- 3 tsp raw cacao powder
- 1/4 cup coconut milk
- 1/4 cup raw agave nectar
- 1/2 cup buckwheat
- 1/4 cup raw sunflower seeds
- 1/4 cup hazelnuts
- 2 tsp chia seeds
- 1/4 cup almonds
- pinch sea salt
Instructions
- Add the coconut oil in a medium sauce pan and melt over low heat.
- Whisk in the raw cacao powder, agave nectar and coconut milk and mix to combine.
- Remove from the heat, and add the buckwheat and the other seeds and nuts, and mix to incorporate.
- Line a small pan with parchment paper and spoon in the chocolate mixture. Sprinkle with buckwheat seeds.
- Cover with plastic foil and refrigerate for at least one hour.
- Use a knife to cut into bark into small chunks.
Notes
Store bark in an airtight jar and keep in the refrigerator for up to 14 days.