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Raw Chocolate Bark

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Wednesday, 30 October 2013


Whip up a batch of these deliciously crispy and crunchy chocolate barks by Nikki Stokes of Eating Vibrantly and share them during your Halloween festivities this year! They are packed with nutritional powerhouses inlcluding raw cacao, activated (sprouted) buckwheat and quinoa, maca, lucuma, and coconut oil. No trickery here, just pure, raw, chocolately deliciousness!


At a glance
1 small batch
cup (126g) raw cacao butter
2 tsp coconut oil
cup (25g) cacao powder
⅛ cup lucuma powder (or mesquite powder)
3 tsp (15ml) maca powder
1 tbsp (20ml) agave nectar
3/8 cup (75g) activated buckwheat
2 tbsp (40ml) sprouted quinoa (optional)


1) Soak the quinoa for 30 mins, then sprout for 4 hours.

2) Rinse quinoa thoroughly and refrigerate until required.

3) Gently melt the cacao butter in a double-boiler.

4) Mix in the coconut oil.

5) Mix in the cacao, maca, lucuma and agave.

6) Mix in the buckwheat and quinoa and stir until the grains are completely covered.

7) Spread mix onto a Teflex sheet or baking paper and freeze until the chocolate sets.

8) Break frozen sheet into bite-sized pieces.

9) Store bark in the refrigerator or freezer.

Additional Tips

Recipe by Nikki Stokes: