Crunchy Dark Chocolate Bark {Vegan & Gluten-Free}




Yield 4

Made with just a few ingredients, this chocolate has all the things you need from a good bark - good crunch from the buckwheat and seeds mix, and intense taste for a real treat!



  1. Add the coconut oil in a medium sauce pan and melt over low heat.
  2. Whisk in the raw cacao powder, agave nectar and coconut milk and mix to combine.
  3. Remove from the heat, and add the buckwheat and the other seeds and nuts, and mix to incorporate.
  4. Line a small pan with parchment paper and spoon in the chocolate mixture. Sprinkle with buckwheat seeds.
  5. Cover with plastic foil and refrigerate for at least one hour.
  6. Use a knife to cut into bark, transfer them into an airtight jar and keep in the refrigerator.

Courses Dessert

Cuisine Vegan

Recipe by Hello Glow at