Nothing seems to bring up chocolate cravings quite like the winter holidays. Luckily we’ve got you covered! Now you can make your own at home with no refined sugar or dairy, very little mess and almost no kitchen skills! Plus the rich punch of color from our favorite seasonal fruit pomegranate makes these desserts extra festive when laid out on your table. They are filled with healthy fats and fiber to keep you feeling full longer, so enjoy a decadent piece of this dessert to stave off other cravings. They are also nourishing to your nervous system, so will help keep holiday stress and anxiety at bay! You can even make them Spring friendly by omitting the honey and trading the fruit for sliced nuts!
Prep Time: 15 minutes + 30 minutes wait time.
Cook Time: 0 minutes.
Makes: 6-8 servings.
Ingredients
Vanilla:
½ cup cacao butter, melted to room temperature
½ cup dry unsweetened coconut
¼ cup coconut oil
1 Tbsp honey
1 tsp pure vanilla extract
Pinch of salt
½ cup pomegranate seeds (fresh or frozen)
Chocolate:
½ cup cacao butter, melted to room temperature
½ cup dry unsweetened coconut
¼ cup coconut oil
½ cup raw cacao powder
2 Tbsp honey or maple syrup
1 tsp pure vanilla extract
Pinch of salt
½ cup pomegranate seeds
High speed blender or food processor
Instructions
First is to decide whether you are using fresh or frozen fruit. I keep pomegranate seeds in the freezer while they are in season as I use them as often as possible. If using fresh pomegranate, extract seeds from the fruit and measure into ½ cup serving. Keep the fruit in the fridge until ready to use, as this will hold them in place once you add them to the chocolate.
I have often made bark with coconut oil and cacao, however I find that it melts quite quickly, leaving a greasy mess. I have found that adding dry coconut absorbs some of the oil while still keeping the treat buttery smooth, so have switched to this method with the addition of cacao butter to add a chocolate flavor accent. The key is blending the desicated coconut really well in a blender or food processor so that the strands almost become dust. The smaller the pieces the better the texture. If you live in a place where fresh coconut meat is available, you can also substitute in an equal quantity here.
Next add melted cacao butter and coconut oil to blender/food processor and blend on high until well combined and smooth. If necessary, continue scraping down the sides of your blender/processor until you have a homogenous, creamy mixture. Organic cacao butter is perfect for creating homemade chocolate treats! Its creamy texture and delicate aroma makes it an essential ingredient to give chocolates their silky, melt-in-your-mouth quality. Made from pressed fat of cacao beans, pure and unfiltered cacao butter is loaded with protective fatty acids and antioxidants. It can also be spelled ‘cocoa’, but just make sure the product you buy is pure and free of sugar, milk powder and other additives.
To complete the bark, add in vanilla, salt and honey (and cacao powder if making chocolate). I have included both versions because it is so simple to make the jump to dark chocolate, and the two contrast each other so well, it is nice enough to make twice! If making both together, simply combine all ingredients to this point except cacao powder and extra honey, divide batter in half, and then add cacao powder to one bowl, stirring to combine well. Don’t forget that pinch of salt, it helps to bring out all the flavors! The honey quantity here is for a WildFit palette, and those who tend to still eat a lot of refined sugar may find it is not sweet enough. Taste the batter and decide for yourself. If serving to guests who are not WildFit (yet) you may want to add a bit more honey, stevia or monk fruit for them. If you are in Spring you can also omit the sweetener entirely (especially the vanilla version) and still enjoy this fat bomb.
Pour your batter onto a parchment lined 8 x 8 baking tray and spread out evenly with a spatula. If you are making both versions you will need two trays. Sprinkle the bark evenly with pomegranate seeds, pressing them in slightly. If you are in Spring, you can easily substitute pomegranate for nuts here. You can also use another fruit to substitute here, like cherry pieces, just make sure it is not a watery fruit or a light colored one that will show oxidation (apples, pears, etc.).
Finally place in the freezer to set up for 30 minutes. If making ahead, take it out and break the pieces apart at this point. The pieces can be as large or small as you wish, you can even cut them into even slices if that is the look you prefer.
These treats will stay solid at room temperature for about half an hour, but like other frozen goodies they are best right out of the fridge. Extras can be kept in an airtight container in the fridge for about a week or the freezer for a couple months. It’s not easy to keep extras around though!
