You may recall that just before Christmas I shared a recipe for Gluten-free Reindeer Biscuits using Indigo Herbs ingredients and I am pleased to say that I am working with them again just in time for Easter.
Once again the items were all organic and the Easter Baking Bundle included:
I have to say that I have tasted raw cacao powder and cacao butter and I was really excited to put them to the test with a recipe.
So, I decided to make some raw cacao, goji berry and baobab chocolate bark. Not only was it extremely tasty, we also had the benefit of using organic raw ingredients and know exactly what went into our chocolate.
- 220 grams cacao butter, broken into chunks
- 6-7 tablespoons raw cacao powder
- 3-4 tablespoons agave syrup
- ½ teaspoon Himalayan salt or sea salt
- 1 teaspoon vanilla extract/essence
- 1 tablespoon baobab powder
- 1 tablespoon goji berries
- 1 tablespoon cacao nibs (optional)
- Place the cacao butter in a heatproof bowl and then bring a saucepan of water (about quarter full) to the boil. Turn the heat down to simmering and place the bowl of cacao butter over the simmering water. Make sure no water gets in the cacao butter. Melt the butter, stirring with a whisk and, when almost all of it is melted, remove the bowl from the heat and let the butter melt further whilst stirring.
- Once the cacao butter is melted, add the cacao powder, baobab powder, vanilla and agave syrup and whisk together until it has all dissolved. The temperature will go down further once you add other ingredients but warm it up a little if needed to keep it smooth and silky and stop it from turning into a grainy paste.
- Finally, add the salt and whisk together until smooth.
- Line a tray with baking paper, making sure the sides are covered so no chocolate liquid is spilt over the edges. Pour the chocolate into the tray and let is spread into a thin bark layer.
- While still melted and hot, sprinkle evenly with goji berries and cacao nibs.
- Place the tray in the fridge for at least 2 hours.
- Keep in an airtight container in or out of the fridge, depending on how crunchy you would like it. and it will keep for quite a while.
I am pleased to say that Indigo Herbs are also giving one of my readers the chance to win the Easter Bundle of ingredients that I have used so that they can make something too – post to follow!
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Disclosure: Thanks to Indigo Herbs for providing us with these products in return for this post. Please note that all words, images and opinions have been formed by the owner of this blog and have not been influenced in any way. Please do not reproduce any of the content or images on this post without prior agreement from Verily Victoria Vocalises.