Chocolate Bark: A Raw, Delicious Superfood Treat

I am sharing my favorite chocolate recipe as getting back into the kitchen to rediscover food, which is a brilliant playground for exploring a touch of alchemy. Treasured and eaten ceremonially over 5000 years ago by ancient civilizations, cacao, “the food of the gods” is a hugely beneficial superfood. It has a rich supply of antioxidants, called flavanols, a high source of magnesium and many essential minerals. Click here to find out why dark chocolate should be high on your groceries list.

There is chocolate, and there is CHOCOLATE. This recipe is for the good, real stuff, which can be considered real food, and I hope you enjoy it as much as we do!

Ingredients for this raw chocolate bark:

  • 280 cashew nuts finely ground in a high-speed blender
  • 150 raw cacao paste
  • 100 g cacao butter
  • 80 ml maple syrup (or more to taste)
  • 2 tsp vanilla powder
  • 3 pinches Himalayan rock salt

Method to prepare it:

1. Blend the cashew nuts with the vanilla in a high-speed blender, until very fine. You can play with the texture by blending using a tamper to make smooth nut butter, or less, to add extra texture to your chocolate.

2. Boil water in a pot. Once boiled, switch off the heat and place the cacao butter and cacao paste together in a bain-marie or bowl that sits over the heat, but not touching the boiling water. The key is to ensure you maintain a temperature below 51 degrees Celsius to hold the nutrients of cacao intact.

3. Add maple syrup (increase sweetness by taste).

4. Add salt and stir.

5. Add the cashew nut butter and vanilla powder to the melted texture. Stir well and then pour into moulds.

If you wish to add additional ingredients, mix these in before placing into the moulds.

Top tip:

For white chocolate, remove the cacao paste. For variety, add peppermint oil, maca, foti, lucuma, cacao nibs, lemon rind, orange goji berry and/or nuts into or over your chocolate mixture.

Click here to discover the latest innovations in the genome sequencing of the cacao plant.