Dairy free Chocolate Bark
Yields 12
A delicious dairy free & refined sugar free option for those (like me) who have a major sweet tooth.
  1. ½ cup coconut oil, melted
  2. ½ cup cocoa powder
  3. ¼ cup maple syrup
  4. 1 tsp vanilla extract
  5. ¼ teaspoon sea salt
  1. 1/3 cup hazelnuts, chopped
  2. 1/3 cup almonds, chopped
  3. 1/3 cup coconut flakes
  4. * You can use any type of topping that you would prefer. Nuts, berries and seeds work perfectly!
  1. Line a brownie tray with some baking paper.
  2. Stir the coconut oil, vanilla, salt, cocoa and maple syrup together in a bowl.
  3. Pour the mixture into the brownie tray & top with the hazelnuts, almonds and coconut flakes (or your chosen toppings!)
  4. Place in the fridge for 6 hours or freezer for 3 hours, or until it has completely set.
  5. Once it’s set, break the chocolate slab up and store in the fridge or freezer for up to a week.
Rebecca Pope Sydney Food & Lifestyle Blogger https://rebeccapope.com.au/