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Dark Chocolate Cherry & Pistachio Bark Recipe (Paleo, Primal, & Vegan, Medical Medium Protocol)

OMG! I love this chocolate recipe! Going clean has been a challenge and a blessing. I feel amazing… AND I can now make my own chocolate! YUM! This barely lasts in my fridge because it’s that good. Making chocolate can be very simple, but there are a few important points to note. I have learned after much experimentation and many failed batches. So pay close attention to these instructions.


The 3 most important things to watch for are these:


1. Make sure the heat is extremely low as the chocolate can burn easily and then will taste bitter no matter what. That’s why I use a double boiler. You can also rig one of these up using a heat resistant bowl over a saucepan that is filled with boiling water.

2. Once you’ve added the cocoa powder, it is very important you don’t get ANY water in the mixture. Otherwise it may “seize” and turn into a thick, unworkable mess. Even a drop of moisture can do this… so be careful and don’t ruin your beautiful chocolate!

3. When freezing the chocolate, make sure to put it in the fridge, flat and leave it be. I’ve had trouble when I’ve frozen homemade chocolate, instead of putting it in the fridge, as the maple syrup separated from the mixture and turned into a puddle.

That’s it! Now you know how to work with chocolate, let’s get started!


Ingredients:

*½ C virgin coconut oil

*½ C organic cocoa powder

*2 TBS Grade B Maple Syrup

*1/4 cup roasted pistachios

*1/4 cup dried cranberries


Instructions:

1. In a double boiler, or on very, very low heat in a saucepan… melt the coconut oil.

2. Stirring continuously, add in the cocoa powder and maple syrup. Remove from heat immediately.

3. You can either stir in the pistachios & cranberries, sprinkle them on top of the mixture after you pour it into a pan. You can also play with the mix-ins and use whatever you like. If you want just plain chocolate, don’t mix anything in and maybe sprinkle some celtic sea salt over the top if you like.

4. On a rimmed baking pan, put down a piece of parchment paper. Lightly oil the paper with coconut oil.

5. Pour the chocolate in, spreading it to your desired thickness.

6. Place the fridge (NOT FREEZER) for 2 hours.

Eat it up! Sooo good! Enjoy you chocolatier you!


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