When I’m in a hurry, I make this dessert as a bark by freezing it in one large tray and breaking it into pieces when it’s ready. If you prefer a more elegant look, you can mold it into candy paper. Just be sure to have 16 candy papers on hand before you get started.
SERVES 16
INGREDIENTS:
1 ounce dark chocolate, sugar free and dairy free
1 cup coconut oil, softened
¼ cup almond butter, or other nut or seed butter
2 teaspoons organic ground coffee, regular or decaf
1 to 2 tablespoons pure maple syrup (it tastes great without much sweetener)
½ teaspoon pure vanilla extract
5 to 10 drops liquid stevia, chocolate flavored
pinch of salt
PREPARATION:
1. Line a 9 x 9 baking sheet with parchment paper for bark. Or if you prefer individual candies, line a mini muffin pan with 16 candy papers.
2. Shave or finely chop the chocolate and set aside.
3. Place all ingredients except shaved chocolate in a blender. Blend until smooth and creamy. You may mix ingredients in a bowl with a rubber spatula, but the blender gets the lumps out of the coconut oil and almond butter. Transfer mixture to a medium-sized bowl.
4. If you are making a single sheet of bark, pour the mixture onto the parchment-lined baking sheet. For candies, spoon the mixture evenly between the candy cups.
5. Using a teaspoon, sprinkle the top with shaved chocolate.
6. Place the baking sheet in the freezer for at least 30 minutes or until the pieces solidify.
7. Break up the sheet into 16 pieces bark of similar size, or serve in individual candy cups.
NUTRITIONAL INFORMATION PER SERVING: 156.5 calories, 0.8g protein, 1.9g carbohydrates, 0.4g fiber, 1.2g sugar, 15.9g fat, 12.2g saturated fat, 0.0mg cholesterol, 12.6mg sodium