Chocolate bark made with Navitas Organics Cacao Butter Wafers, Cacao Powder and Cacao Nibs, decorated with pretzels, candy eyes and chocolate peanut butter cups

Spooky Chocolate Bark Recipe

If basic candy bars just aren’t cutting it, up your Halloween game with this easy and delicious chocolate bark recipe! The pretty chocolate swirl and yummy pretzel toppings make this scary-good treat one that everyone will enjoy.

INGREDIENTS

Chocolate Bark:

2 cups Navitas Organics Cacao Butter

7 Tbsp. Navitas Organics Cacao Powder

½ cup plant-based milk

3-4 Tbsp. organic maple syrup

¼ tsp. salt

1 tsp. vanilla extract

Toppings:

⅓ cup dairy-free white chocolate chips (optional)

1 Tbsp. Navitas Organics Cacao Nibs

1 Tbsp. organic coconut oil

8-10 chocolate peanut butter cups, halved

⅓ cup pretzels

Candy eyes

DIRECTIONS

In a small pot, heat cacao butter over low heat until chunks are almost melted. Remove from heat and stir until cacao butter is completely melted.

In a separate small pot, heat white chocolate with coconut oil and set aside to cool.

Add cacao powder, maple syrup, vanilla extract, and salt into melted cacao butter and whisk until combined.

Whisk in coconut milk and pour into a parchment paper-lined brownie or cookie sheet.

Using a spoon, drop melted white chocolate into the dark chocolate, leaving 1-2 inches in between.

With a wooden skewer or backside of a spoon, swirl the chocolate in circular motions.

Top with desired toppings and refrigerate for 1-2 hours.

Store leftovers in an airtight container.

Makes 5-10 servings

 

Submitted by Julia Trigo | Delight Fuel
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Image of Spooky Chocolate Bark Recipe

Spooky Chocolate Bark Recipe

Julia Trigo | Delight Fuel

Servings

5-10 pieces

If basic candy bars just aren’t cutting it, up your Halloween game with this easy and delicious chocolate bark recipe! The pretty chocolate swirl and yummy pretzel toppings make this scary-good treat one that everyone will enjoy.

Ingredients

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Directions

  1. In a small pot, heat cacao butter wafers over low heat until almost melted. Remove from heat and stir until cacao butter is completely melted.

  2. In a separate small pot, heat white chocolate with coconut oil and set aside to cool.
  3. Add cacao powder, maple syrup, vanilla extract, and salt into melted cacao butter and whisk until combined.
  4. Whisk in coconut milk and pour into a parchment paper-lined brownie or cookie sheet.
  5. Using a spoon, drop melted white chocolate into the dark chocolate, leaving 1-2 inches in between.
  6. With a wooden skewer or backside of a spoon, swirl the chocolate in circular motions.

  7. Top with desired toppings and refrigerate for 1-2 hours. Store leftovers in an airtight container.

Servings: 5-10 pieces
Submitted by:

Julia Trigo | Delight Fuel