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Cacao-Cashew-Coconut Bark
Dessert

Cacao-Cashew-Coconut Bark

written by alison wu March 9, 2018

This Cacao-Cashew-Coconut Bark is my new obsession. It tastes like fudgey chocolate and is my new go-to sweet fix. I’ve always been intimidated to make my own chocolate, but this recipe is seriously so easy. It’s only slightly sweet, so if you want it more sweet, you can increase the amount of maple syrup (or whatever liquid sweetener you’re using). On the other hand, if you don’t want to use sweetener, you can just omit it. You could up the cinnamon and add some mesquite powder or cardamom if you leave out the sweetener. If you’re allergic to cashews, I bet this recipe would work if you just added more coconut butter and omitted the cashew butter. Lots of options here! Enjoy!

Cacao-Cashew-Coconut Bark
[Makes about 16 servings]

1 cup melted cacao butter (I use this brand)
1/2 cup raw cashew butter (I use this brand)
1/3 cup coconut butter
3 Tablespoons maple syrup (or any other liquid sweetener)
1 1/2 Tablespoon raw cacao powder
2 teaspoons reishi powder
1/4 teaspoon cinnamon
2 vanilla beans (or 1 1/2 teaspoons vanilla extract)
Pinch or two of pink salt

Optional toppings: Crushed freeze-dried blueberries and raspberries, unsweetened dried coconut, salt, dried flowers (I used dried cornflowers), cacao nibs, slivered almonds or crushed walnuts, toasted coconut, etc.

1.) Place cacao butter in a heat-resistant bowl over a pot of water (or use a double broiler if you have one). Turn burner on high, and all cacao butter to melt to liquid form.

2.) Add melted cacao butter and all other ingredients to a high-speed blender. Blend on high until well combined and completely liquid.

3.) Cover a baking sheet with parchment paper. Pour the contents of the blender out onto the parchment paper. Using a rubber spatula, spread the mixture to an even thickness.

4.) While still liquid, top with desired toppings. Place baking sheet in the refrigerator or freezing to set. Once bark is set, use your hands or a knife to break into pieces. Store in an airtight container. Bark will keep in the refrigerator for a week or in the freezer for several months.

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About Wu Haus

About Wu Haus

Alison Wu

With a focus on healthy eating, self-care and whole body wellness, Wu Haus is the place I share recipes, tips and insights that aim to empower and inspire you to take care of yourself through daily practices that support mind, body and spirit.

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Instagram

  • Felt cute wont be deleting later
  • The busy holiday season is one of my favorite times
  • Feeling v festive after decorating the tree this weekend while
  • Still one of my favorite views in the haus
  • Holiday mocktailin over here!  And this Mango Turmeric Vanilla
  • The Wu Haus 2019 Holiday Gift Guides are here! Link
  • In case you missed it last week Im talking all
  • As we enter the holiday season its so important to
  • Pretty much my favorite thing about fall pumpkin anything Made
  • Glutenfree jumbo spiced apple muffins to start this Tuesday! Made
  • ALL ABOUT ADAPTOGENS!  Today on the blog Ive partnered
  • This soup on repeat over here at WuHaus  Homemade

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