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Raspberry Coconut Bark

Happy Valentine’s Day! This easy bark recipe is vegan with minimal sugar and our favorite toppings. You can make it in the morning, chill and enjoy later in the day! 

Servings

2~4

Prep Time:

10~ min.

Chill for:

3 hrs.

Good For:

Desserts, Snacks

Introduction

Raspberry Coconut Bark

It’s Valentine’s Day today! Whether you’re celebrating it with your special someone, having a party with friends, or enjoying some solo quality time, I always see Valentine’s Day as a fun excuse to eat sweets. 
Some people might be surprised that in Japan, it’s the girls who give the guys chocolate! (Don’t worry, the girls get chocolates back on White Day a month later. It’s all a massive marketing ploy by the sugar and candy corporations)
This year, I made this easy Raspberry Coconut Bark for the hubby (and me, haha) – it uses maple syrup instead of regular refined sugar and is so delicious with a cup of tea! Keep in mind that maple syrup doesn’t freeze easily (it IS from Canada, after all) so this chocolate bark will be a little sticky, but it is so. so. good.

Raspberry Coconut Bark Meraki Japan

Ingredients

  • Unsweetened cocoa powder, 1/3 cup
  • Coconut oil, 1/3 cup
  • Maple syrup, 1/3 cup
  • Salt, a dash
  • Freeze-dried raspberries
  • Coconut flakes
  • Cacao nibs
      Melt coconut oil then stir in cocoa powder and maple syrup. Taste as you go! It may taste a bit bitter so add maple syrup as you go but keep in mind that a lot of it oozes out later on.
      Stir in a bit of salt – just a tiny dash goes a long way!
      Pour on a tray then sprinkle raspberries, coconut flakes and cacao nibs.
      Freeze for three hours. You can continue storing it in the freezer.
      You’ll notice the chocolate part will have hardened after three hours but maple syrup doesn’t freeze, so it’ll ooze out quite a bit from the bottom. Save this chocolate-y maple syrup for other recipes!

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