Plant Based Choccie Bark
Recipe type: Sweet Treats
  • 160g cacao butter, melted
  • 60g pure maple syrup
  • 60g organic cacao powder
  • ¼ tsp vanilla powder OR cinnamon
  • Pinch sea salt
  • Toppings of your choice – I used dried, organic, preservative-free jujube dates and raisins + activated and roasted pumpkin seeds, walnuts and sunflower seeds.
  • Food thermometer
  1. Melt cacao butter, keeping its temperature under 40-45°C/104-113°F.
  2. Add the rest of the ingredients – one by one – and whisk thoroughly until well combined and completely smooth.
  3. Let the temperature drop to 31°C/88°F, then pour straight onto a lined tray and top with all your favourite real food bits n’ pieces.
  4. Pop tray in the fridge until set, then remove and crack up into pieces to devour joyfully and mindfully.
Recipe by Danielle Shine at