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Paleo Raw Chocolate Bark



20 piece(s)

Chocolate mix

  • 250 g raw cacao butter buttons
  • 60 g organic Maple Syrup, (or sweetener of choice)
  • 50 g organic cacoa powder
  • 1 teaspoon Vanilla Bean Paste
  • 1/2 teaspoon himilayan salt
  • 1 tablespoon coconut flakes
  • 1 tablespoon pepitas
  • 1 tablespoon almonds, slivered or chopped
  • 1 tablespoon dried cranberries, (apple juice infused instead of sugar sweetened if possible)

Recipe's preparation

  1. Line a shallow baking tray with baking paper ensuring the paper comes up the sides a little.

    Melt the cacao buttons in the thermomix bowl for 5 minutes, 50 degrees, speed 2 or until melted.

    Add cacao powder, maple syrup (or substitute sweetener), vanilla bean paste and salt.  Mix for 20 seconds on speed 3.

    Pour chocolate mixture into prepared tray and sprinkle with almonds, cranberries, coconut and pepitas.

    Place tray in freezer for at least 30 minutes then break the "bark' into pieces.

    Store in an airtight container in the refrigerator.


Accessories you need

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This is a rich, dark, bitter sweet chocolate.

Vary the quantity of cacao powder and sweetener to suit your taste preference.

Almonds and pepitas can be substituted with other nuts or use just seeds for a nut free version.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Brilliant - a real winner!...

    Submitted by Marilla on 3. November 2018 - 11:51.

    Brilliant - a real winner!

    I used pumpkin seeds, sunflower seeds, and desiccated coconut (all lightly toasted to bring out the flavour).

    The only thing I altered was the temperature to melt the cacao butter nibs (maybe this depends on the size or density of the nibs?); 50°C didn't melt them so I increased to 60°C and that worked fine.

    My first tester, on being informed that this was 'chocolate bark', asked "What's the 'bark' bit? This is real chocolate!"

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  • This chocolate is really good - thank you

    Submitted by LizzyLoc on 26. March 2017 - 22:03.

    This chocolate is really good - thank you

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  • Can I use cacao nibs

    Submitted by alycev123 on 9. June 2014 - 13:44.

    Can I use cacao nibs instead? 

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