Chocolate raspberry bark
This chocolate raspberry bark is gluten free, dairy free, and vegan friendly.
Servings: 10 servings
Ingredients
- 2 cups melting chocolate (we used dark chocolate)
- 1/2 cup raspberries
- 1/4 cup hazelnuts
- 2 tbsp toasted coconut flakes
- 2 tsp coconut oil
Instructions
- Pulse the hazelnuts in a food processor or chop them into small pieces with a sharp knife.
- Prepare a baking sheet for the chocolate bark by lining it with parchment paper. You should have the baking sheet prepared before you start heating the chocolate to make sure you do not burn the chocolate.
- Put the coconut oil in a small or medium sized pan and heat the coconut oil over low heat. Use the lowest heat possible. After the coconut oil has melted, add the chocolate to the pot. Stir the chocolate and coconut oil until the chocolate fully melts.
- After the chocolate melts, pour the melted chocolate out onto the baking sheet. Add the raspberries, hazelnuts, and coconut flakes to the chocolate while it is still warm and malleable.
- Put the chocolate bark in the refrigerator and let it chill until the chocolate solidifies. When the chocolate solidifies, break the chocolate bark into pieces.
Notes
What type of chocolate to use. You can make this chocolate bark with any type of chocolate bark you prefer. We made the chocolate bark with dark chocolate, but you could also use white chocolate or milk chocolate.