DARK CHOCOLATE RASPBERRY BARK
This delicious and decadent Dark Chocolate Raspberry Bark is a perfect keto, paleo, and vegan dessert recipe to whip up and enjoy!
Provided by Sara Nelson
Categories Dessert
Time 3h30m
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, heat raspberries until the liquid have evaporated, about 8-10 minutes, mashing the raspberries using the back of a fork as they cook.
- Meanwhile, to a small glass or stainless steel bowl, add cocoa butter. Using double boiler method in a separate saucepan on stovetop over medium-high heat, heat cocoa butter until melted, about 8 minutes. Remove pan from heat and whisk in mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.
- Line baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet. Pour melted chocolate mixture atop parchment paper. Allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour before transferring baking sheet to the refrigerator to chill for 2 hours.
- Remove baking sheet from the refrigerator and break chocolate bark into the desired size.
Nutrition Facts : ServingSize 1-inch piece, Calories 118 calories, Sugar 0.6 g, Sodium 0.4 mg, Fat 12.2 g, SaturatedFat 7 g, TransFat 0 g, Carbohydrate 6.2 g, Fiber 4.6 g, Protein 0.6 g, Cholesterol 0 mg
DARK CHOCOLATE BARK
Steps:
- Melt the two chocolates in a heatproof bowl set over a pan of simmering water.
- Meanwhile, line a sheet pan with parchment paper. Using a ruler and a pencil, draw a 9-by-10-inch rectangle on the paper. Turn the paper face-down on the baking sheet.
- Pour the melted chocolate over the paper and spread to form a rectangle, using the outline. Sprinkle the cashews, apricots and cranberries over the chocolate. Set aside for 2 hours until firm. Cut the bark in 1-by-3-inch pieces and serve at room temperature.
Nutrition Facts : Calories 150 calorie, Fat 9 grams, SaturatedFat 4 grams, Cholesterol 1 milligrams, Sodium 37 milligrams, Carbohydrate 19 grams, Fiber 2 grams, Protein 2 grams, Sugar 14 grams
RASPBERRY BARK
Steps:
- Place a piece of parchment paper or foil on a flat tray.
- Rub cookie cutters with oil.
- Melt chocolate according to package directions.
- Pour or spoon chocolate into cookie cutters (1 - 2 ounces per cookie cutter) reserving some for the topping.
- Place raspberries upside down into the chocolate while it is still soft.
- Chill for 30 - 60 minutes, until it solid enough to be removed from cookie cutters.
- Drizzle remaining chocolate over the tops of the raspberries.
- Chill in the refrigerator for another 30 - 60 minutes.
- Store leftovers in the refrigerator.
HEALTHY RASPBERRY DARK CHOCOLATE BARK
This dark chocolate bark is really simple to make, and it looks so fun and festive. It tastes even better than it looks, too! The chocolate bark will keep for at least 2 weeks if stored in an airtight container, if not longer.
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with a silicone baking mat or parchment paper.
- Add the chocolate, Wholesome! stevia, and vanilla crème stevia to a microwave-safe bowl, and stir to combine. Microwave on HIGH for 30 seconds. Stir with a fork for at least 2 minutes. Microwave on HIGH for 20 seconds. Stir with a fork for at least 2 minutes. If there are still small bits of un-melted chocolate, continue to microwave on HIGH for 5 seconds at a time, stirring for at least 1 minute after each microwave interval, until the chocolate is completely melted and smooth.
- Immediately transfer the chocolate to the prepared baking sheet, and spread it into a thin layer about 1/16" thick with a spatula. Quickly sprinkle the remaining ingredients on top, and gently press them down into the melted chocolate with your hands. Let the chocolate cool and harden completely before breaking into small pieces.
RASPBERRY-MOCHA CHOCOLATE BARK
Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pound.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.
Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 18mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
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