Vegan, Paleo, Keto, Gluten & Dairy Free

This chocolate bark is simple and delicious! The sky is the limit with how creative you can be. You can add nuts, dried fruit, a drop of peppermint essential oil, whatever your heart desires! It’s a great mid morning snack, potluck dessert, or holiday gift. I love making custom chocolate bark as a birthday gift for friends. If you’re keto, then use alternative, low calorie sweetener.

It’s so easy to make you only need: 

Equipment

  • Parchment lined pan
  • Double boiler or small pot for chocolate
  • Whisk or electric beater
  • Bowl for whisking

Ingredients

  • ½ scoop Organic Collagen Flavorless or vanilla flavored (I like Beef Bone Broth or Whole Body Collagen from Designs for Health)
  • 5 Tbsp organic coconut oil (you can also split this and do ½ coconut oil and ½ cacao butter-it makes it extra yummy)
  • 4 Tbsp organic cacao powder
  • 2-3 Tbsp maple syrup or raw honey or pure monk fruit extract (15 drops or to taste)
  • 1 tsp vanilla extract or powdered raw vanilla
  • 1 Tbsp cacao nibs
  • Nut options: You may add chopped hazelnuts, pecans, pistachios, almonds or any other nut you love with chocolate.
  • Dried fruit options: You may add raisins, dried cranberries, or dried blueberries or any other fruit you love with chocolate.

Optional:

  • Essential Oils to play with: Only use 1 oil per batch. If you love orange, you can make a Mayan spice bark with 2 drops of orange oil, a pinch of cinnamon, pinch of nutmeg, pinch of clove, pinch of cardamom, and pinch of ginger. Stir well.
  • Or add 1 drop of peppermint oil.

Topping Options:

  • Edible rose petals
  • Shredded coconut
  • Slivered almonds 

Instructions

  1. Melt coconut oil/cacao butter in a double boiler or pot. Add cacao powder and stir until a sauce forms.
  2. Add maple syrup or raw honey or alternative sweetener like monk fruit.
  3. Turn heat off and add bone broth protein or collagen and whisk either by hand (this may take a bit of elbow grease) or with an electric beater until smooth. If you find the chocolate is too thick (doesn’t pour well), try adding a Tbsp of almond or coconut milk. The texture may vary depending on the brand of cacao powder.
  4. Pour the chocolate on a parchment-lined baking sheet and top with your choice of toppings like slivered almonds, edible rose petals or shredded coconut.
  5. Place in the freezer for 30 minutes to harden, then remove and break into chunks.
  6. Store in the refrigerator. This chocolate is not tempered, so it will melt if left out in a hot climate.

Buen Provecho!