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Citrus Chocolate Bark

By: McEvoy Ranch

INGREDIENTS

  • 80g of dark chocolate
  • 2 T. coconut oil
  • 2 T. nut butter (cashew or almond butter is best)
  • 1 T. maple syrup
  • ½ cup of small citrus slivers (grapefruit, orange, mandarin) 
  • ¼ cup chopped nuts (we suggest almonds and pistachios)
  • 2 T. shredded coconut
  • 1 T. ground flaxseed
  • A pinch of cinnamon 
  • A pinch of salt
  • Drizzle of McEvoy Ranch Blood Orange Olive Oil

INGREDIDENTS

  • 80g of dark chocolate
  • 2 T. coconut oil
  • 2 T. nut butter (cashew or almond butter is best)
  • 1 T. maple syrup
  • ½ cup of small citrus slivers (grapefruit, orange, mandarin) 
  • ¼ cup chopped nuts (we suggest almonds and pistachios)
  • 2 T. shredded coconut
  • 1 T. ground flaxseed
  • A pinch of cinnamon 
  • A pinch of salt
  • Drizzle of McEvoy Ranch Blood Orange Olive Oil

Servings: 9 large bars or 18 smaller bars


INSTRUCTIONS

  1. Melt the coconut oil, nut butter, maple syrup and chocolate together using a double boiler.
  2. Remove the mixture from the heat and then mix in the flaxseed, a pinch of cinnamon and salt, and the shredded coconut.
  3. Pour the mixture into a glass Pyrex or baking dish (around the size of 8 x 8) lined with parchment paper.
  4. Chop your nuts and sprinkle them on top of the chocolate mixture along with the citrus slivers.
  5. Chill for 15-20 minutes then drizzle some of the McEvoy Ranch Blood Orange Olive Oil on top of the chocolate mixture.
  6. Chill in the fridge for another 30-45 minutes or until the chocolate has hardened and set.

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