Easy Superfood Chocolate Bark

Written By PFC Fitness Camp • 4 min read

Superfood chocolate bark is a year round favorite- and it’s much easier to make that you would think! This recipe calls for coconut oil, cacao powder, and a few different nuts, seeds, and superfoods. While you can follow this superfood chocolate bark recipe “to the T” and be happy every time, the only really important ingredients and amounts to use are the coconut oil and cacao powder. Everything else can be left to you discression– the kinds of add-ins you want for the superfood chocolate bark, how much sweetener (if any) to use. It really is a recipe you can change to suit so many different flavor profiles, preferences, and times of the year!

We use cocout oil as the base of this superfood chocolate bark. Coconut oil is a medium-chain triglyceride which means it’s short than long chain triglycerides so it is easier to break down and use. This is a good thing! Coconut oil can help to raise HDL(good cholesterol) levels in your blood, which is linked to a reduced heart disease risk. Coconut oil is known for myriad of health and beauty benefits, and can absolutely be incorporated daily as part of a healthy and balanced diet. That being said, coconut oil is still a fat, and overconsumption will still lead to a calroie surplus if not eaten mindfully along with the rest of your foods. So, be sure to stay aware of your portion sizes even while enjoying a healthier version of a classic treat! When purchasing coconut oil make sure you go for those labelled virgin and organic. The rest are processed and stripped of all the nutrients that make it so good for you!

Cacao powder is known as a superfood, and a superfood by definition is “a nutrient rich food considered to be especially beneficial for health and well-being.” The properties of cacao that make is a superfood are, first of all, it’s insane amount of antioxidants. It contains 40 times the amount of antioxidants that blueberries have! Cacao is also loaded with iron, magnesium, calcium, and is rich in polyphenols. It is commonly known to help be a natural mood elevator making it a popular daily supplement for those who combat depression to those who need a little pick-me-up. When purchasing cacao powder, make sure you buy “cacao” and not “cocoa”. Opt for raw, organic, and unprocessed cacao powder to ensure the highest qulaity nutrient profile.

As far as add-in’s go for this recipe, pick a few of your favorite nuts, seeds, adn dried fruits (made with no sulfites) and enjoy! You could get creative and mix in some crushed candy cane for a fun holiday treat. Or better yet, why not add in a couple drops of peppermint oil and sprinkle in some chopped goji berries so you still get the color and flavor of the season without the added sugar and chemicals?! Keep an open mind and have FUN. The possibilities are endless!

RECIPE

• 1/2 Cup Organic Virgin Coconut Oil
• 1/2 Cup Raw Organic Cacao Powder, sifted
• 2 Tbsp Organic, Pure Maple Syrup (use up to 1/4 Cup if you prefer sweeter chocolate)
• 1/4 Cup Raw Hazelnus
• 1/4 Cup Raw Almonds
• 1/3 Cup Unsweetened Flaked Coconut
• 1 Tbsp Smooth Almond Butter (Or Cashew Butter), optional

DIRECTIONS

• Preheat the oven to 300°F and spread the almonds and hazelnuts out on a parchment paper lined baking sheet. Roast for 10 minutes.
• Add the flaked coconut to the pan and roast for another 3-5 minutes. Be sure to keep an eye on the coconut to ensure it doesn’t burn- it can cook VERY fast. The coconut should be a mix of white and golden brown.
• If concerned about the hazelnut skin, pour onto a paper towel and rub until most of the skin falls off.
• Using the same parchment paper to reduce waste, or a new sheet if you need to, prepare a baking tray or glass pan that will fit into your feezer.
• In a medium sauce pan, melt the coconut oil over low heat until completely melted. Remove from heat and whisk in the cacao powder along with the maple syrup and almond butter until everything is uniformly smooth. Add in a sprinkle of salt and mix again,
• Stir in half of the almonds and hazelnuts, then pour into your prepared pan. Spread until the choclate is about 1/4-1/2″ thick.
• Sprinkle the rest of the nuts and all of the coconut on top of the chocolate.
• Place flat and level in the freezer for about 15 minutes or until completely set.
• Break apart of chop into pieces.
• Keep stored in the freezer until right when you’re ready to eat– the coconut oil melts fast so it’s best to keep stored in the freezer until you’re ready to eat!

Enoy! And remember to get creative and have fun! Change it up- add in chia seeds or hemp hearts and and essential oils and even some cacao nibs! The possobilities are endless.