November 14, 2017
Sure, you can stash this chocolate bark in the fridge if there are any leftovers, but be prepared for this treat to fly off the tray! Here’s why: goji berries and cranberries lend a little sweetness, almonds and pecans add crunch, and there’s even a fermented, superfood boost from maca powder that melts into a luscious cacao base. This vegan and gluten-free dessert is made for sharing, but we completely approve of keeping it all for yourself, too.
Yield: 4 to 5 servings
Active Time: 15 minutes
Total Time: 30 minutes
½ cup coconut oil
½ cup cacao powder
¼ cup maple syrup
1 tablespoon creamy almond butter
2 teaspoons New Chapter Fermented Maca Booster Powder
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
⅛ teaspoon sea salt
¼ cup almonds (raw or dry roasted) chopped, divided
¼ cup pecans (raw or dry roasted) chopped, divided
2 tablespoons dried cranberries
1 tablespoon pumpkin seeds
1 tablespoon goji berries
1 teaspoon chia seeds
Line a small baking sheet with two pieces of crisscrossed parchment paper.
Melt coconut oil in a medium saucepan over low heat. Off heat, whisk in the cacao powder, maple syrup, almond butter, maca powder, cinnamon, cayenne, and salt. Stir in 2 tablespoons each of the almonds and pecans.
Pour chocolate onto baking sheet and use an offset spatula to spread about ¼-inch thick. Sprinkle on remaining nuts, cranberries, pumpkin seeds, goji berries, and chia seeds. Freeze for 15 minutes, until frozen solid, or refrigerate for 30 minutes. Break into bark and serve immediately, or store refrigerated in an airtight container until ready to enjoy.
Recipe credit: Angela Gaines
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