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!
Course: Dessert
Cuisine: vegan
Keyword: chocolate fudge
Servings: 4
Author: Ana Stanciu
Cost: $10
Equipment
saucepan
whisk
Baking sheet
parchment paper
Ingredients
1/2cupcoconut oil
3tspraw cacao powder
1/4cupcoconut milk
1/4cup raw agave nectar
1/2cup buckwheat
1/4cupraw sunflower seeds
1/4cuphazelnuts
2tspchia seeds
1/4cupalmonds
pinchsea 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.