Raw Cocoa Crunch Bark

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I love chocolate. And if you’re like me, when I get a craving for chocolate– I want it and I want it now. That’s why this if the perfect recipe for an instant chocolate fix. I love the satisfaction that the coconut oil base provides. It also remains a guilt-free treat with just a touch of sweetener added. If you are looking for a sugar-free option, you can substitute the maple syrup for a dash of stevia instead.

If you are planning to share the bark or want to make a bunch to have on hand, double (or triple!) the recipe. When wrapped tightly, the bark will stay good in the freezer for a few months. (If it lasts that long, that is!)

The basic recipe calls for just a few ingredients, but I always like to top my bark off with a variety of fun toppings. This recipe is fun because you can mix it up depending on what toppings you are in the mood for. Here are a few of my favorites. If you come up with a new combo for this Raw Cocoa Crunch Bark recipe, I would love to see!

Trail Mixin’ Bark toppings: almonds, raisins, peanuts, M&Ms

Festive Fall Bark toppings: sliced almonds, dried cranberries, pumpkin seeds, himalayan salt

Raw Cocoa Crunch Bark

Loco for Coconut Bark toppings: toasted coconut flakes, sliced almonds

Raw Cocoa Crunch Bark

Heavenly Hazelnut toppings: toasted hazelnut pieces, pink Himalayan salt

Raw Cocoa Crunch Bark

Haunting Halloween toppings: dried apricot and dried mango chunks

Raw Cocoa Crunch Bark

| Total Time: 10 minutes | Serves: ~30 pieces |

Ingredients:

  • 1/2 cup 100% cocoa powder, unsweetened
  • 1/2 cup coconut oil, melted
  • 2 tablespoons raw quinoa
  • 2 tablespoons maple syrup
  • 1/4 teaspoon stevia
  • Toppings: see various options above, or get creative and add your own desired toppings!

Directions:

  1. Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.
  2. Meanwhile, mix together cocoa powder and melted coconut oil. Stir in toasted quinoa, maple syrup, and stevia.
  3. Pour mixture onto a plate or sheet pan lined with parchment paper or wax paper. Sprinkle desired toppings over.
  4. Freeze for 1 hour. Break into pieces and enjoy! Store leftovers in freezer for up to 3 months.

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