Caramel, Coconut & Peanut Butter Egg Chocolate Bark
- Prep in 15 minutes (+ 45 minutes chilling)
- Cook in 5 minutes
Whether you celebrate Easter or not this is a chocolate bar recipe you’re going to want to save anyway. Proper unroasted cacao is a therapeutic food & obviously I have no problem with people not wanting to ‘medicalise’ every mouthful, but at the same time why not make every mouthful matter.
Key Facts
- Makes 6-8 Pieces
- High Protein
- Dairy Free
- Healthy Treat
Ingredients
For the bark
1 heaped cup raw coconut chips
100g dark chocolate (preferably raw – I used 90% cacao Ombar but Seed & Bean dark would be another great choice)
For the caramel & peanut butter eggs
4 dried soft dates or figs
2-3 tablespoons full fat coconut milk
1 tablespoon Motion Nutrition peanut butter protein (use Phoebe10 for 10% off)
1 tablespoon peanut butter (or use ground almonds + almond butter)
Preparation
- 01
Make the eggs first by mixing the protein & nut butter to form a paste. Roll into ovals & chill in the fridge.
- 02
If your dates/figs are squishy just blend with the coconut milk until smooth, or if a tad dry soak in boiling water for 10 minutes first.
- 03
Melt the chocolate in a bowl over a pan of simmering water. Pour the majority over the coconut chips (keep about 1 tablespoon for later) mixing until fully coated then spread on a piece of parchment paper in a 2cm thick rectangle. Use a fork to add dots of your caramel & work into the coconut making sure it’s all pressed together well so it won’t fall apart when you go to cut it later.
- 04
Take your eggs out of the fridge & nestle into the bark before drizzling over that last bit of melted chocolate & leaving to harden in the fridge for 45 minutes.
