No-Bake Chocolate Raspberry Bark (Printer-Friendly Version)
# What You'll Need:
→ For the Bark
01 -
1 cup fresh raspberries
02 -
1 cup dark chocolate chips or chopped chocolate
03 -
1 teaspoon unrefined coconut oil
04 -
½ cup peanut butter (or any nut/seed butter of your choice)
05 -
Optional: flaky sea salt for topping
# Let's Cook!:
01 -
Line a loaf pan with parchment paper for easy removal of the bark.
02 -
In a small saucepan over medium heat, add the raspberries. Gently mash them with a fork as they heat up, stirring occasionally. Let them simmer on low for about 5 minutes, then remove from the heat and set aside.
03 -
In a separate saucepan, bring water to a simmer. Turn the heat to low and place a heatproof bowl on top of the saucepan, ensuring the bowl doesn’t touch the water. Add the chocolate chips and coconut oil to the bowl. Stir frequently until the chocolate is fully melted and smooth.
04 -
Stir in the peanut butter (or your choice of nut/seed butter) until fully combined and smooth.
05 -
Pour the melted chocolate mixture into the prepared loaf pan. Spoon small dollops of the mashed raspberries on top. Use a toothpick or skewer to gently swirl the raspberries into the chocolate.
06 -
Optionally, sprinkle with a pinch of flaky sea salt for an added flavor kick.
07 -
Refrigerate the bark for at least 2 hours until it hardens. Once set, cut into squares and enjoy!
# Cook's Notes:
01 -
Use any nut or seed butter, such as almond butter or sunflower seed butter, for a different flavor.
02 -
For a richer taste, use high-quality dark chocolate.
03 -
Store the bark in an airtight container in the refrigerator for up to 1 week.