Raw chocolate bark
This raw chocolate bark is crunchy, chocolately and goes perfectly with ice-cream. The activated buckwheat and quinoa sprouts add nutrition and crunch.
Makes 282 g (6 serves)
Calories 272kcal
Ingredients
- 1/2 cup cacao butter , raw (126g)
- 2 tsp coconut oil
- 1/4 cup cacao powder (25g)
- 1/8 cup lucuma powder or mesquite powder
- 3 tsp maca powder (15ml)
- 1 tbsp agave nectar (20ml) *
- 3/8 cup activated buckwheat (75g)
- 2 tbsp quinoa , sprouted (40ml) * [optional]
Method
- 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.
Preparation
- Before: Activate buckwheat (24h), sprout quinoa (5h)
- During: 30 mins
- After: Freeze bark (2h)
- Need: Double-boiler
Notes
* Australian tablespoon = 20mlNutrition Information
Serving: 47g; Calories: 272kcal; Carbohydrates: 15.1g; Protein: 3.2g; Fat: 23.8g; Saturated Fat: 14.3g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 7.4g; Sodium: 1.7mg; Potassium: 153mg; Fiber: 3.2g; Sugar: 0.2g; Calcium: 20mg; Iron: 1.1mg