Easter brings up a lot of unfairness if you’re dairy/lactose intolerant. You have two choices, to either grin and bear it or have someone make you a batch of this dairy-free easter chocolate bark.
Once you have the ingredients, then it’s super simple and much purer than conventional chocolate (which contains mainly animal fats and processed sugars). Cacao butter is the duck’s nuts (it can be pricey) of chocolate and comes from the cacao bean. It’s a good source of Vitamin E and has essential fatty acids Omega-6 and monounsaturated Omega-9 (oleic acid, like olive oil) as well as stearic acid – an unusual fat in that it neither increases nor decreases blood cholesterol.
I have made raw choc arils and white choc bark also but you really be as creative as you like by add things like peppermint, nuts and different flavours to suit your tastes. There really are so many variations to this recipe but keep in mind, there is still quite a substantial amount of fat content, so you still have to be cautious with the portion.
Dairy-free Easter Chocolate Bark
1 cup cacao butter (look in health food stores)
1 cup Bioglan organic cocoa powder (3/4 to 1 cup but depends on the strength you like)
1/4 cup maple syrup
1/4 cup rice malt syrup
1 tsp vanilla bean paste goji berries, pumpkin seeds, dried apricots..whatever!!
How to Make
1. Line a baking tray with baking paper and spread out your berries and seeds
2. In a double broiler or with a glass dish over a small amount of water over a pan, melt the cocao butter over a medium heat.
3. Remove from heat once melted and add in cocoa powder, syrups and vanilla.
4. Mix well together, and before the chocolate begins to set pour over the seeds and berries
5. Place in freezer to set for a few hours then break the bark into pieces and store in the fridge. Make pretty and give to those who would appreciate it!