Easter Chocolate Bark

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Easter Chocolate Bark

Easter Chocolate Bark

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I’m bringing you this delicious Easter Chocolate Bark as an alternative to sugar-filled Easter eggs! I’ve used maple-syrup as a natural sweetener, plus some delicious toppings to make it crunchy and fruity!

If you prefer other toppings you can use those too! It’s a great chocolate to make for friends as a present, or even get your kids involved to top the chocolate!

I’ve got a great recipe for Gluten-free hot cross muffins, a great alternative to hot cross buns!

Share your re-creations with me on Twitter, Facebook and Instagram using #madeleineshaw #gettheglow I love seeing them!

 

 


Ready in 40 minutes Good For

Directions

Melt down the cacao butter on a very low heat. It will take a while, so just be patient and keep stirring as you go. Once melted stir in the raw cacao powder, maple syrup and sea salt.
Pour the melted chocolate onto a baking paper lined tray, so it looks like a splat in the middle. If you have leftover chocolate, pour it into some Easter bunny moulds. Decorate the bark with the freeze dried rasberries, pistchios, coconut and almond flakes
Pop in the freezer for half an hour and then move to the fridge until you want to dig in. I like to whack mine with a rolling pin so it smashes into shards!

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