3 Ingredient Vegan Chocolate Bark
A very quick and guilt-free chocolate dessert, topped with toasted pistachio and crushed raspberries for a delicious twist.
- 1 cup cocoa butter crushed
- 2 tbsp pure maple syrup
- 4 tbsp raw cacao powder
- Optional: Frozen raspberries crushed, crushed pistachio, pink Himalayan salt
Line a tray with parchment paper.
Add the cocoa butter to a ceramic bowl, and place it over a soup pot with simmering water over low heat. Let melt.
Add the maple syrup and raw cacao powder and mix to combine.
Pour the chocolate mixture onto the parchment paper, and spread it with a spoon in a 1/4 inch layer.
Top with pistachio and salt, cover with plastic foil and freeze for 5 mins.
Remove from the freezer, add the crushed frozen raspberries, cover with foil, press easily with your palms, and refrigerate 15 more minutes.
Remove, chop and serve.