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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10 comments

  • charlotte morgan

    The cacao powder i am using is Sevenhills and whilst its organic it isn’t actually raw. it says that the cacao powder may be exposed to temperature over 42 degrees during processing so they don’t market it as raw. Will this powder still have the same nutritional benefits as raw powder?

  • Miavirgo

    I made this chocolate over the weekend but just using chocolate moulds and leaving it plain as I am not a hig fan of dark chocolate. This however is so much sweeter than I expected and its silky smooth and melts in your mouth especially if you have it straight from the fridge. It was definately worth the effort to source the cocao butter online, is there any way to make a milk or white chocolate using it? :) x

  • Kim

    I often make a very similar chocolate (think Sarah Wilson started the idea?) but using coconut oil instead of cocoa butter & freshly frozen raspberries instead of dried ones plus I add cocoa nibs for crunch; it’s awesomely moreish & is always a popular end with coffee to a meal with friends.

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Sounds delicious!! xx

  • Hannah

    Hi Madeleine, that looks amazing! Chocolate is a real weakness for me, particularly in the evening after work. Do you have any tips for dealing with temptation?

    • http://www.madeleineshaw.com/ Madeleine Shaw

      I love herbal teas or a small square of good quality dark chocolate. Liquorice tea is nice and sweet xx

    • Hannah

      I never knew liquorice tea was sweet! I’ll have to try – thanks!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Yes it has a lovely sweetness to it!! xxxx

    • Hannah

      Thank you – I ordered your book and it came today (I see you recommending liquorice tea in there as well!) – after many many years of trying to diet the conventional low fat way (and getting fatter and more and more tired as a result) it’s really inspired me to try things differently. I’ve often thought this kind of eating plan would be way too difficult and expensive, but you’ve made it approachable even for a sceptic like me!

    • http://www.madeleineshaw.com/ Madeleine Shaw

      Aww thank you gorgeous that’s so nice to hear!! xxxx

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