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This recipe had to be made a couple times for proper tweaking, but I have to say, it turned out pretty A-MAZING. Like, I need to go back for another bite. Right now. Also, I’m really glad this raw peppermint truffle bark gets kept in the freezer, otherwise my husband would be gobbling it up before I get a chance to enjoy it.
For those of you that come here purely for the food photography, enjoy away! For those who will be making this recipe, I have a slight confession to make. The photo above was from the first time I made it. That white creamy layer you see was a bit to thick for a properly balanced peppermint dark chocolate bark. The reason I decided to show you this version and the one below is so you can see your options (and I may have shot these in the dark…oops!). You can either pour the white chocolate layer on, like above. Or you can create fun designs with it like the image below.
I prefer the latter. But either way, you need to eat this chocolate.
I’ve talked about the antioxidant benefits of cacao before in my salted chocolate cups with lemon-cardamom cream and blueberries dessert post, so this time, I’m gonna show you, not just spell it out for you. Also, you should know that blueberries are right in between prunes and raisins. Oxygen Radical Absorbance Capacity is a great indicator for how amazing cacao can be, but remember, everything in moderation. You still need blueberries! However, your dessert doesn’t have to be bad for you. In fact, it can be great, guilt-free, and decrease your cell oxidation. That means less wrinkles on the outside and less carcinogens on the inside! ohhhh yeahhh
ORAC scores for the Top 10 Antioxidants Foods (per 100 grams)
- 1/2 cup melted coconut oil
- 3/4 cup cacao
- 1 tsp vanilla powder
- 4 tbsp coconut nectar
- 3/4 tsp peppermint extract (depending on the strength of the extract you use)
- 1/2 cup melted cacao butter
- 1/4+2 tbsp nut butter (I used warm coconut butter, you could also do cashew butter if you want little flavor from the butter)
- 3 tbsp maple syrup
- 1/2 tsp vanilla powder
- 1/4 tsp fleur de sel
- 1 tsp peppermint extract
- 3 tbsp goji berries (chopped)
- Like your bark crunchy? Add a layer of chopped nuts at the bottom
Put saran wrap or wax paper in an 8×8 pan
Mix the ingredients together and pour into the pan, then refrigerate for 1 hour, or, marble the white chocolate into the pan immediately
*If you like crunch, add chopped nuts on the bottom of the pan before the dark chocolate layer
Mix the ingredients together
Pour the white chocolate in, take a butter knife and lightly make vertical lines across the pan, then horizontal lines
Set chocolate in the freezer or fridge (I prefer freezer since it gets harder)
If separating the layers with white/dark chocolate:
refrigerate the dark chocolate layer for 1 hour, then pour the white chocolate layer on top, then freeze for 1 hour
Then break or hammer the chocolate brick into pieces!
Refrigerate or freeze, do not leave out unless you like your chocolate a little melted.
So, I have to admit, chocolate is my favorite antioxidant. What’s your favorite?