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The Best Chocolate Bark Recipe


  • Author: Elaine Gordon
  • Total Time: 6 mins
  • Yield: 12 1x

Description

Rich and decadent chocolate bark combines with creamy sunflower butter and brown rice crisp cereal to create a fudgy and crispy treat. This quick, easy, no-bake dessert is perfect for a nutritious Valentine's Day chocolate fix. These fudgy sunflower crispies are nut-free, soy-free, vegan and gluten-free so everyone can enjoy. You can feel good knowing each bite is full of antioxidant rich-dark chocolate, whole grain cereal and protein rich sunflower butter.


Ingredients

Scale

Instructions

  1. Add chocolate chips to a microwave safe bowl and microwave on high for 2-3 minutes. I like to coat my chocolate chips with 1 teaspoon avocado oil or any vegetable oil before microwaving to ensure they melt well.
  2. Stir using a mini spatula to ensure chocolate has fully melted. Add the nut or seed butter and stir until well combined.
  3. Gently stir in the cereal until well combined.
  4. Pour onto a baking sheet lined with wax paper and use a mini spatula to spread out the mixture until it is in an even layer and about 1/4 inch thick. Alternatively, you can place the mixture in individual muffin liners in a mini muffin tin. This will create individual pre-portioned candies. I sometimes do a combination of both where I put some of the mixture in the muffin tin and some on a baking sheet.
  5. Place baking sheet and/or muffin tin in your freezer for 2 hours until it is fully hardened.
  6. Break the bark into pieces and enjoy immediately straight out of the freezer. Store leftovers in the freezer in an airtight container for up to one month.

Notes

* You can use any nut or seed butter. I recommend raw, unsalted, unsweetened. I also recommend using a new jar or a jar that has a smooth consistency and has not "hardened" or it will be difficult to stir into the chocolate.

  • Prep Time: 6 mins
  • Category: Dessert

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