Peppermint and Coconut "Chocolate" Bark/ Hazelnut and Coconut "Chocolate" Bark

January 9, 2018

 

This was a definite Eeeeeek! moment. Ive been making plain old coconut bark for a while but today I tried something different. I added peppermint essence instead of vanilla and I created something purely magical that, wait for it, doesn't even contain chocolate! Carob is a legume related to the cocoa bean but it has a sweeter taste that I have come to prefer, it's certainly preferable to straight up cocoa powder!

 

This recipe is so simple you have no excuse not to make it and definitely no excuse to break and buy a filthy old Cadbury's bar somewhere! Everyone is amazed by it! The hazelnut however does have an amazing chunky bark texture, yet pales in comparison,  some people out there just don't dig the peppermint and chocolate combination unfortunately.

 

Peppermint and Coconut Ingredients

1 cup organic virgin coconut oil

1 cup dessicated coconut

2 tsp peppermint essence or more to taste

3/4 cup carob powder (unsweetened)

 

Hazelnut and Coconut Ingredients

1 cup organic virgin coconut oil

1/2 cup dessicated coconut

1/2 cup peeled and chopped hazelnuts (if unpeeled when bought, roast for 12-15 minutes and then roll them in a tea towel to remove the skins)

2 tsp good quality vanilla extract

4 drops of stevia

3/4 cup carob powder

 

Instructions (pure carob bark base)

1. Melt the coconut using a bain marie method (I use a pyrex jug in hot water) as heating it directly denatures the coconut oil and you lose some of the amazing goodness

2. Whisk in the carob powder until smooth

 

Peppermint and Coconut

Stir in the peppermint essence and dessicated coconut 

 

Hazelnut and Coconut

Stir in the vanilla essence and 4 drops of stevia, go very carefully on the stevia, one drop too far and you'll end up with nasty bitter chocolate. Stir in the dessicated coconut and chopped hazelnuts, combine well

 

 

Finally- Pour into a greaseproof paper lined and suitable dish, flat and wide for large thin pieces or deep and tall for chunky ones, or moulds even. Whatever floats your bark boat. Refrigerate until firm, roughly 2-3 hours. Pull out the chocolate, paper and all, cut into triangular shapes/ have fun breaking it haphazardly/ use cutters/ eat it whole- whatever you fancy at this point goes. I've sorted my next DIY Christmas presents out anyway.

 

 

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