Raw Cacao Butter Chocolate Bark


  • About 1 cup cacao butter (about 220-250 grams of solid cacao butter)
  • 6-7 tbsp raw cacao powder
  • 3-4 tbsp coconut sugar
  • 1/2 tsp Himalayan salt
  • 1/4 tsp vanilla powder
  • 1 tbsp pumpkin seeds
  • 1 tbsp shaved almonds
  • 1 tbsp roasted/crystal coconut flakes
  • 1 tbsp dried blueberries
  • You will also need a saucepan quarter filled with water, digital thermometer, a heat proof bowl that goes over the saucepan, a whisk, shallow baking tray and non-stick baking paper.


  1. Bring a saucepan of water (about quarter full) to boil and then turn the heat down to simmering. Add cacao butter to a heatproof bowl and place over the simmering water in the saucepan. Make sure no water gets in the cacao butter. Melt the butter, stirring with a whisk or a spatula, and when almost all of it is melted, stick the digital thermometer in to check the temperature. Make sure you don’t go over 48°C/118°F. If you get very close and the cacao butter is still melting, remove the bowl from the heat and let the butter melt further on the countertop.
  2. Once cacao butter is melted, add cacao powder, vanilla and coconut sugar and whisk together over simmering water until all dissolved and well incorporated. Again, remember to check the temperature to make sure it doesn’t go over 48°C. This will ensure proper tempering of chocolate, keep it smooth and silky, and decrease the chances of chocolate seize (when it turns into grainy paste).
  3. 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.
  4. While still melted and hot, sprinkles evenly with pumpkin seeds, almonds, coconut flakes and dried blueberries or other nuts and dried fruit of your choice. You can even use fresh berries if you plan to eat the bark in the next couple of days.
  5. Place the tray in the fridge for at least 2 hours. The bark will solidify within 30 minutes but it’s a good idea to let it stand for a little longer. Keep in an airtight container in or out of the fridge, depending on how crunchy you like it. It will keep for quite a while.

Picture from laurendamarie.com