I love chocolate. And if you’re like me, when I get a craving for chocolate– I want it and I want it now. That’s why this raw cocoa crunch bar is the perfect recipe for an instant chocolate fix. I love the satisfaction that the coconut oil base provides. It also remains a guilt-free treat with just a touch of sweetener added.
Cocoa powder is one of my favorite ingredients because it is both delicious and heart healthy. Cocoa naturally contains high levels of flavanols, which have been linked to lower blood pressure, improved cholesterol, and anti-inflammatory effects. However, highly processed chocolates may cause it to lose these beneficial properties. That’s why it’s ideal to incorporate the raw ingredient into recipes like this one!
If you are planning to share the bark or want to make a bunch to have on hand, double (or triple!) the recipe. When wrapped tightly, the bark will stay good in the freezer for a few months. (If it lasts that long, that is!)
The basic recipe calls for just a few ingredients, but I always like to top my bark off with a variety of fun toppings. I love completely customizable recipes (like my quinoa crunch granola!) because you can mix it up depending on what toppings you are in the mood for.
Here are a few of my favorites. If you come up with a new combo for this Raw Cocoa Crunch Bark recipe, I would love to see!
Festive Fall Bark toppings: sliced almonds, dried cranberries, pumpkin seeds, himalayan salt
Loco for Coconut Bark toppings: toasted coconut flakes, sliced almonds
Heavenly Hazelnut toppings: toasted hazelnut pieces, pink Himalayan salt
Haunting Halloween toppings: dried apricot and dried mango chunks
Raw Cocoa Crunch Bark
- 1/2 cup 100% cocoa powder unsweetened
- 1/2 cup coconut oil melted
- 2 tablespoons sprouted or pre-washed quinoa uncooked
- 2 tablespoons maple syrup
- 1/4 teaspoon stevia
- Toppings: see various options above, or get creative and add desired toppings of your choice!
- Toast raw quinoa over medium-high heat until slightly browned and nutty aroma.
- Meanwhile, 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 desired toppings over.
- Freeze for 1 hour. Break into pieces and enjoy! Store leftovers in freezer for up to 3 months.