Medicinal Mushroom Dark Chocolate Bark Three Ways - Vegan, Gluten Free
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5 from 1 vote

Medicinal Mushroom Dark Chocolate Bark Three Ways [Vegan, GF]

A great DIY gift for the health conscious friends. This chocolate bark uses cacao enriched with Medicinal Mushrooms to offer immune-boosting benefits while enjoying your dessert. Make the bark with Peppermint and Toasted Coconut, Freeze Dried Cherries and Toasted Almonds or with Mushroom Infused Coffee and Cacao Nibs.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: French
Servings: 12
Calories: 216kcal

Ingredients

Peppermint and Toasted Coconut

Cherry and Toasted Almonds

Instructions

  • First, prepare 3 small baking trays by lining them with parchment paper.
  • To prepare the chocolate base, melt the Cacao Butter in a saucepan over low heat. To make the Peppermint Chocolate Bark with Toasted Coconut combine 1 cup of Cacao Powder with 1 cup of the melted Cacao Butter in a bowl and stir until well combined. Add 3 tbsp maple syrup, 1/2 tsp vanilla and the Peppermint Oil at this point. Pour this mixture into your first baking tray, smoothing the mixture out with a spatula if needed. The chocolate should be about 1/4 to 1/2 inch thick. Place in the freezer for 5 minutes to let it set slightly.
  • Once the bark has set slightly add the toasted coconut. If you add this too early it will all sink to the bottom. Now place the tray back in the freezer and let set for at least 30 minutes.
  • To make the Cherry and Toasted Almond repeat step 2, combining 1 cup of  Cacao Powder with 1 cup of the Cacao Butter, 3 tbsp maple syrup and 1/2 tsp vanilla. Once it has set for 5 minutes in the freezer add the toppings.
  • To make the Coffee and Cacao Nibs Chocolate Bark repeat step 2, and this time adding the Instant Coffee in with the Cacao Powder, mixing it with the remaining wet ingredients until well combined. After letting it set in the freezer for 5 minutes, add the Cacao Nibs.
  • Once all three barks have set in the freezer and are firm to touch, break into pieces. Store in an air-tight container in the fridge.

Notes

*To toast the coconut, place in a heavy bottom frying pan and toast for about 3 minutes over medium heat. Stir regularly to prevent burning.
**To toast the slivered almonds, place in a heavy bottom frying pan and toast for about 5 minutes over medium heat. Stir regularly to prevent burning.
Change the Sweetener: This bark can also be made using honey in place of maple syrup.
Change the Oil: Coconut oil can be used in place of cacao butter, but it will melt faster. Best to store it in the freezer.

Nutrition

Calories: 216kcal | Carbohydrates: 9.8g | Protein: 1g | Fat: 19.9g | Saturated Fat: 15g | Sodium: 11mg | Potassium: 10mg | Fiber: 2.5g | Sugar: 3g | Calcium: 150mg | Iron: 1.1mg