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Crunchy Dark Chocolate Bark {Vegan & Gluten-Free}

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!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: Vegan
Keyword: chocolate
Servings: 4
Author: Ana Stanciu
Cost: $10

Equipment

  • saucepan
  • whisk
  • Baking sheet
  • Parchment paper

Ingredients

  • ½ cup coconut oil
  • 3 tablespoon raw cacao powder
  • ¼ cup coconut milk
  • ¼ cup raw agave nectar
  • ½ cup raw buckwheat plus extra for garnishing
  • ¼ cup raw sunflower seeds
  • ¼ cup hazelnuts
  • 2 teaspoon chia seeds
  • ¼ cup almonds
  • A pinch sea salt

Instructions

  • Add the coconut oil in a medium sauce pan and melt over low heat.
  • Whisk in the raw cacao powder, agave nectar and coconut milk and mix to combine.
  • Remove from the heat, and add the buckwheat and the other seeds and nuts, and mix to incorporate.
  • Line a small pan with parchment paper and spoon in the chocolate mixture. Sprinkle with buckwheat seeds.
  • Cover with plastic foil and refrigerate for at least one hour.
  • Use a knife to cut into bark into small chunks.

Notes

Store bark in an airtight jar and keep in the refrigerator for up to 14 days.