Ingredients
Method
1.Melt the cacao butter and coconut oil together in a bowl until the liquid is lukewarm.
2.Add the cacao powder, maple syrup, vanilla, cinnamon and a pinch of salt to the oils and mix until they form a smooth, fluid chocolate sauce.
3.Fold in the goji berries, coconut, currants, orange peel and macadamias, reserving a handful to sprinkle on top.
4.Line a container or rectangular tin with baking paper and pour in the mixture until it’s 1.5cm deep. Sprinkle remaining fruit and nuts on top to retain gorgeous bright colours. Place in the fridge or freezer to set for 20 minutes until hard.
5.Remove from container and break it up up with your hands into rough pieces for traditional, rustic-looking bark or cut into triangles (as pictured), if you prefer. Store in an airtight container in the fridge.
The best way to melt cacao butter or coconut oil is in a bowl over a pot of hot water. The pot should be on the bench, not on the stovetop or your oil won’t be raw any more.
Note
