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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.
Category
Dessert
Cuisine
Raw, Vegan
Tags
chocolate, dairy-free, egg-free, gluten-free, nut-free, salt-free, soy-free, sugar-free
Prep Time
1
day
Cook Time
30
minutes
Freezing time
2
hours
Total Time
1
day
2
hours
30
minutes
Makes
282
g (6 serves)
Calories
272
kcal
Author
Golubka
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 = 20ml
Nutrition Information
Serving:
47
g
;
Calories:
272
kcal
;
Carbohydrates:
15.1
g
;
Protein:
3.2
g
;
Fat:
23.8
g
;
Saturated Fat:
14.3
g
;
Polyunsaturated Fat:
1
g
;
Monounsaturated Fat:
7.4
g
;
Sodium:
1.7
mg
;
Potassium:
153
mg
;
Fiber:
3.2
g
;
Sugar:
0.2
g
;
Calcium:
20
mg
;
Iron:
1.1
mg