Superfood Dark Chocolate Bark (It’s Vegan!)

Chocolate = healthy? Could this be true? With the right ingredients, it actually can! I love chocolate, but I try to stay away from sugar, so finding a healthy, refined sugar-free alternative was a must. This dark chocolate bark has everything you dream about chocolate and more – it’s crunchy and loaded with antioxidants and minerals. Plus it’s refined sugar-free and vegan!

How to Make Dark Chocolate Bark

Making your own chocolate is easy, and you can play with the ingredients anyway you like. You only need three main ingredients to make the chocolate base – coconut oil, raw cacao and maple syrup (or any other healthy sweetener you prefer).

I love adding a crunch to my chocolate barks, and this time I wanted something different, so I went for raw buckwheat, because it’s gluten-free and can help lower cholesterol, a big problem when you’re a sweets enthusiast. I combined it with other raw seeds and nuts – hazelnuts, sunflower seeds, almonds and chia seeds. The result was delicious and definitely on the healthy side!

Because it is made with coconut oil, this chocolate melts very easily so it’s better to keep it in the refrigerator until serving. A pretty jar full of dark chocolate bark can also make a great hostess gift – and who wouldn’t want to get that? 

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Crunchy Dark Chocolate Bark {Vegan & Gluten-Free}

Made with just a few ingredients, this chocolate has all the things you need from a good bark - good crunch from the buckwheat and seeds mix, and intense taste for a real treat!

Course Dessert

Cuisine vegan

Keyword chocolate fudge

Servings 4

Author Ana Stanciu

Ingredients

• 1/2 cup coconut oil
• 3 tsp raw cacao powder
• 1/4 cup coconut milk
• 1/4 cup raw agave nectar
• 1/2 cup buckwheat
• 1/4 cup raw sunflower seeds
• 1/4 cup hazelnuts
• 2 tsp chia seeds
• 1/4 cup almonds
• pinch sea salt

Instructions

1. Add the coconut oil in a medium sauce pan and melt over low heat.

2. Whisk in the raw cacao powder, agave nectar and coconut milk and mix to combine.

3. Remove from the heat, and add the buckwheat and the other seeds and nuts, and mix to incorporate.

4. Line a small pan with parchment paper and spoon in the chocolate mixture. Sprinkle with buckwheat seeds.

5. Cover with plastic foil and refrigerate for at least one hour.

6. Use a knife to cut into bark into small chunks.

Recipe Notes

Store bark in an airtight jar and keep in the refrigerator for up to 14 days.