Desserts
Dairy Free Chocolate Bark
Recipe by Nutritiously Naughty
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Homemade chocolate is so quick and simple to make, this gluten and dairy free recipe can be prepped in less than 15 minutes! Top it with anything you like, I used peanuts, pumpkin seeds, cacao nibs and mini marshmallows
Compatible with
Allergies
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Contains Peanuts
Tip: Allergy Advice
This dish contains the following allergens: Peanuts
Cooking mode
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- 150g cacao butter (or coconut oil)
- 48g cacao powder
- Pinch salt
- 45ml maple syrup (about 3tbsp)
Optional to decorate
- Dairy free mini marshmallows
- Cacao nibs
- Pumpkin seeds
- Chopped peanuts
Utensils
- Fridge
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Step 1
Melt the cacao butter in a bowl over a pan of simmering water
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Step 2
Add the melted cacao butter to your blender cup with the cacao powder, salt and maple syrup
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Step 3
Pulse 4 times, or until combined
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Step 4
Cover a chopping board with greaseproof paper and pour out the chocolate on top
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Step 5
Spread the chocolate out to your preferred thickness
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Step 6
Sprinkle over your choice of toppings
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Step 7
Place the board in the fridge for 30 mins-1 hour depending on thickness
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Step 8
Break the bark into pieces and store in the fridge
