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3 Ingredient Vegan Chocolate Bark

A very quick and guilt-free chocolate dessert, topped with toasted pistachio and crushed raspberries for a delicious twist.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: Vegan
Servings: 6
Author: The Awesome Green


  • 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.