This easy Holiday Cocoa Bark is gluten free, vegan, and lower in sugar. A perfect way to satisfy your chocolate craving during the holidays. It also makes for a great gift.
I love chocolate. And if youโre like me, when I get a craving for chocolateโ I want it and I want it now. Well no worries, Iโve got you covered. No chocolate neededโjust cocoa powder and coconut oil.
How do you make cocoa bark?
In this holiday version of my Raw Cocoa Crunch Bark, Iโve paired freshly cracked nuts, tart cranberries, and sweet candied oranges together in a classic raw dark chocolate mixture. It’s so easy to make.
First, toast your quinoa.
I love toasting my grains because this helps bring out more flavor.
Mix together coconut oil and cocoa powder.
Instead of melting chocolate, in this cocoa bark I’m using melted coconut oil and cocoa powder. Add in your toasted quinoa for a bit of satisfying crunch. This bark is sweetened by a bit of maple syrup and stevia, making it a lower sugar dessert option.
Finally, add your toppings.
Spread the bark of parchment paper and sprinkle on holiday-inspired toppings or other toppings of your choice. Then freeze for a few hours before breaking into pieces and enjoying!
How do I store the finished holiday bark?
If you are planning to share the bark or want to make a bunch to have on hand, I would double (or triple!) the recipe. When wrapped tightly, the bark will stay good in the freezer for a few months.
How do I gift this bark?
If you are planning on giving the bark as a gift, store in the freezer until ready to wrap up. The bark is best kept in a dry, cool area or in the fridge to ensure it doesn’t melt.
Can I customize this cocoa bark?
You can easily switch up the toppings in this recipe. Nuts, dried fruit, seeds, candy piecesโthe possibilities are endless! If you come up with a new combo for this Holiday Cocoa Crunch Bark, I would love to see!
Holiday Cocoa Crunch Bark
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Ingredients
- 1/2 cup 100% cocoa powder, unsweetened
- 1/2 cup coconut oil, melted
- 2 tablespoons uncooked quinoa
- 2 tablespoons maple syrup
- 1/4 teaspoon liquid stevia
- 1/4 cup dried cranberries
- 1/4 cup shelled pistachios, roughly chopped
- 2 tablespoons candied oranges, diced in small pieces
- 1/2 teaspoon pink himalayan salt
- 2 tablespoons melted white chocolate, optional (use vegan if desired)
Instructions
- Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.
- Meanwhile, in a small bowl, mix together cocoa powder and melted coconut oil. Stir in toasted quinoa, maple syrup, and stevia.
- Pour mixture onto a plate or sheet pan lined with parchment paper or wax paper. Sprinkle pistachios, dried cranberries, candied oranges, and salt over the melted chocolate mixture. Drizzle white chocolate over and use a toothpick to create swirl effect if desired.
- Freeze for 1 hour. Break into pieces and enjoy! Store leftovers in freezer for up to 3 months.
Notes
Nutrition
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