We're not quite sure why, but chocolate bark is totally Christmassy. The great thing about this recipe is that you can pick any topping you like (or just use whatever happens to be knocking around). Pistachio and cranberry? Yes. Chilli and sea salt? Yep. Freeze-dried raspberries? Definitely.
Vegan Cacao Bark
Fills one 30×19 tray
Ingredients
90g raw cacao butter (try your local Holland and Barrett)
60g Bioglan Superfoods Organic Cacao
60g liquid sweetener (we like using agave syrup or pure maple syrup)
1 pinch sea salt
Method
Melt the cacao butter slowly over a medium heat, stirring occasionally.
Once melted, sift in the cacao powder, stir, and add the liquid sweetener and sea salt. Stir again to combine.
Line a tray with baking paper. Pour the mixture into it and spread evenly with a spatula. It should be about half a centimetre thick.
Decorate with your chosen toppings. Be creative - nuts, seeds, chilli flakes, dried fruit, candied peel - anything goes!
Set in the freezer for 30 minutes until hardened. Break up into shards, either by hand or using a rolling pin to smash.
Store in the fridge for up to a week.