It took me a while to perfect the art of homemade chocolate. I explored different sweeteners… agave, maple syrup, raw honey… and I finally decided that coconut palm sugar was the winner. Coconut palm sugar also has over 40% less fructose than cane sugar and over 75% less fructose than agave nectar.
I use different sweeteners in different recipes because some call for a sticky texture to hold the ingredients together, while others taste better with a honey or maple flavor. But for homemade chocolate, I like to use coconut palm sugar mixed with pure maple syrup so it blends together easily.
This chocolate almond bark is vegan, gluten-free, only contains 7 ingredients, and takes about 10 minutes to whip up. It’s my new favorite snack!
|Chocolate Almond Bark|| |
- ½ cup cocoa powder
- ¼ cup raw sliced almonds
- ¼ cup shredded coconut
- ½ cup coconut oil
- 3 tbsp coconut palm sugar
- 3 tbsp pure maple syrup
- 1 tbsp creamy peanut butter
- Dash of sea salt, to taste
- Spread almonds on a baking sheet and roast in the oven for 3 minutes, then add the shredded coconut and roast for another 2 minutes. Set aside.
- In a medium saucepan, melt the coconut oil over low heat. Add the cocoa powder, coconut sugar, maple syrup, peanut butter and sea salt and stir until smooth.
- Scoop the chocolate mix onto a baking sheet lined with tin foil or parchment paper and smooth out evenly. Sprinkle on almonds and coconut flakes.
- Place in freezer for about 30 minutes until frozen solid.
- Once frozen, break apart into bark.
- Store in freezer.