3 Ingredient Vegan Chocolate Bark
A very quick and guilt-free chocolate dessert, topped with toasted pistachio and crushed raspberries for a delicious twist.
Servings: 6
Ingredients
- 1 cup cocoa butter crushed
- 2 tbsp pure maple syrup
- 4 tbsp raw cacao powder
- Optional: Frozen raspberries crushed, crushed pistachio, pink Himalayan salt
Instructions
- 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.
Notes
