National. Chocolate. Day. Also known as every woman on planet earths favorite day (I’m assuming). Anyone who knows me well knows that I have one of the biggest sweet tooths you’ve ever seen! I’m constantly shocking Sam with how much sugar I can consume (not proud of that). Chocolate is my favorite, so creating the perfect raw chocolate recipe was a must. I’ve always loved dark chocolate, beware that this is a little bit more bitter than the milk chocolate you would pick up at the store – but man oh man is it delicious.
Toasted coconut and toasted almonds – does it GET any better? Coconut is probably my favorite flavor. For anything. Paired with dark chocolate and I’m dead.
And then on the other side you have crunchy, juicy pomegranate seeds. You guys, I really am speechless when it comes to this recipe. You have to try it. Only downside is that you have to store it in the freezer because of the coconut oil (it tends to melt at room temp).
Decadent, smooth, creamy, rich, crunchy. CHOCOLATE.
- 1/4 cup raw almonds, slivered
- 1/3 cup large flake dried coconut
- 1/2 cup virgin coconut oil
- 1/2 cup cocoa or cacao powder
- 1/4 cup pure maple syrup
- 1 tablespoon smooth almond butter, optional (I used Justin's Honey Almond Butter)
- pinch of sea salt
- Preheat oven to 300 degrees F. Line a small baking sheet with parchment paper. Set aside.
- Add almonds on a baking sheet and roast in the oven for 10 minutes. Remove baking sheet and add the coconut flakes and spread out. Continue roasting the nuts and coconut flakes for another 3-4 minutes, or until the coconut is lightly golden. Watch closely - coconut burns fast!
- In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa (or cacao) powder, maple syrup, and almond butter (if using) until smooth. Add a pinch of sea salt to taste. Stir in half of the almonds and coconut.
- With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and coconut flakes. Place into freezer on a flat surface for about 15 minutes, until frozen solid.
- Once frozen, break apart into bark. Store in the freezer until ready to eat. Keep in freezer otherwise it'll melt!
- ENJOY THIS AMAZINGNESS
- Top your chocolate with whatever you'd like! Hazelnuts, pecans, raisins, cinnamon! The list is endless 🙂