Homemade Vegan Chocolate Bark ★★★★★1 review

Serves 35-40 pieces | Prep time: 10 mins + chilling time | Cooking time: 10 mins

INGREDIENTS

• 150g/5.3oz cacao butter
• 60g/2.1oz cocoa powder
• 3 Tbsp pure maple syrup
• 20g/0.7oz (1/3 cup) soy protein crisps
• 30g/1oz (1/4 cup) goji berries
• 60g/2.1oz (1/3 cup) sultanas or golden raisins
• 1 Tbsp coconut oil, melted
• Optional: 1-2 drops of rose water

Maple-roasted cashews & pepitas

• 70g/2.5oz (1/2 cup) raw cashews
• 50g/1.8oz (1/3 cup) pepitas (pumpkin seeds)
• 1 Tbsp pure maple syrup

METHOD

1. Maple-roasted cashews & pepitas: Preheat oven to 180C/350F and line a baking tray with baking paper.
2. Break the cashews into halves or leave whole. Spread the cashews and pepitas on the lined baking tray and drizzle with 1 tablespoon of maple syrup. Bake for 10 minutes, then allow to cool while the chocolate is prepared.
3. Prepare the chocolate: Line a tray with baking paper. Using a double boiler, melt the cacao butter. If the cacao butter pieces are large, chop them into smaller pieces so that they melt faster. Once melted, remove from the heat.
4. Stir in the cocoa powder, maple syrup, cashews, pepitas, soy crisps, goji berries, sultanas, melted coconut oil and optional rose water.
5. Pour the chocolate mixture onto the lined tray and spread evenly.
6. Place the tray in the freezer for at least 30 minutes, or until the chocolate has hardened.
7. Once ready, break the bark into small pieces and enjoy.

Notes:

• Cacao butter is readily available in health stores or find it online.
• You can store the chocolate bark in an airtight container in the refrigerator or freezer for about one month.