Note: This blog post may contain ads and affiliate links. If you don't wish to support my site, please don't click on any ads or affiliate links. This will ensure that I don't receive any income while you're using my site. Affiliate links turn orange when you hover over them. Thank you!
Until recently, I didn’t even know what chocolate bark was, let alone that I could make a raw version.
But I was searching for a raw chocolate wafer recipe to make a super-duper-chocolatey dessert, and couldn’t go past this raw chocolate bark when I spotted it.
I get it now.
This raw chocolate bark is crunchy, chocolately and goes perfectly with ice-cream.
And I realised as the process unfolded, that I was basically making raw chocolate, which I’ve never done before.
So this would also officially have to be my first attempt at making raw chocolate.
And it turned out rather well, even if I do say so myself.
This chocolate bark contains activated buckwheat and quinoa sprouts, which packs it full of nutrition. It also creates a fantastic crunch and flavour.
I can imagine turning this raw chocolate bark into an awesome raw chocolate crackles recipe, but that experiment will have to wait.
Chocolate bark is calling me.
Raw chocolate bark
- Soak the quinoa for 30 mins, then sprout for 4 hours.
- Rinse quinoa thoroughly and refrigerate until required.
- Gently melt the cacao butter in a double-boiler.
- Mix in the coconut oil.
- Mix in the cacao, maca, lucuma and agave.
- Mix in the buckwheat and quinoa and stir until the grains are completely covered.
- Spread mix onto a Teflex sheet or baking paper and freeze until the chocolate sets.
- Break frozen sheet into bite-sized pieces.
- Store bark in the refrigerator or freezer.
- Before: Activate buckwheat (24h), sprout quinoa (5h)
- During: 30 mins
- After: Freeze bark (2h)
- Need: Double-boiler
Notes* Australian tablespoon = 20ml
- I found the taste of this bark to be quite bitter, like good strong dark chocolate. So if you have a bit of a sweet tooth, I’d suggest adding extra agave. Just taste it until you like the balance. However, the non-sweet bark balances out my sweet vegan coconut vanilla ice cream quite well, so let your tastebuds decide.
- I divided the recipe by 6, and I’m very glad I did, because it would have made buckets and buckets otherwise. I like to start small when I’m trying a new recipe.
- I melted my cacao butter in a bowl over a saucepan of recently-boiled hot water. I’m not sure if it stayed under 40°C, but I can’t be bothered being too particular about this.
- The original recipe called for sunflower lecithin instead of the coconut oil, but I couldn’t find any at my local health food store. The coconut oil adds a nice, very subtle hint of coconut, and replaces the fatty aspect of the lecithin, although it may not emulsify or stabilise things as well. Who knows. My bark turned out OK, so I’m not too fussed.
- I was supposed to use mesquite powder instead of lucuma, but when I went to make this bark, I couldn’t find mine anywhere. So I substituted it with lucuma, and it seemed work. I have some mesquite now, so maybe I’ll try it with that next time I make it. But first we have to eat all the bark I made this time.
- You can activate your own buckwheat, by soaking it for 8-12 hours, and then drying it for 8-12 hours in your dehydrator. Or you can be lazy like me and buy activated buckwheat from someone like Loving Earth.
- Quinoa is one of the easiest and fastest things to sprout. The most important thing is to rinse it thoroughly. I rinse mine before soaking over and over and over until the water does not froth (any more than it normally would anyway). Then you soak it for 30 minutes only, drain it and let it sit on the bench for 3-4 hours, and it’s ready.
- I’ve been storing my bark in the freezer, but you could also store it in the fridge.
Want more great recipes like this?
Sign up for email updates and get them delivered straight to your inbox.Yes please!
Have an awesome day!