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Chocolate Lavender Bark, Raw
Print Recipe
Servings Prep Time
12 20 minutes
Passive Time
15 minutes
Servings Prep Time
12 20 minutes
Passive Time
15 minutes
Chocolate Lavender Bark, Raw
Print Recipe
Servings Prep Time
12 20 minutes
Passive Time
15 minutes
Servings Prep Time
12 20 minutes
Passive Time
15 minutes
Ingredients
  • 1/2 cup coconut oil
  • 8 medjool dates (pitted)
  • 1/2 cup raw cacao powder
  • 1 T dried lavender flowers
  • 1/8 tsp salt
  • 2 T nutbutter (your favorite)
  • 1/2 cup almonds (or other nut)
  • 1/4 cup currants
Servings:
Instructions
  1. Melt the coconut oil in a small pot on the stove, adding the pitted dates, ripped in half or more to soften.
  2. In a high speed blender, blend the oil, dates, cacao, lavender flowers, and salt until smooth.
  3. Add the nut butter and blend until incorporated.
  4. Chop or pulse nuts coarsely in a food processor (or in some other way).
  5. In a bowl, stir chocolate mixture, nuts, and currants together. It will be a thick, gloppy batter.
  6. Spread the chocolate on a parchment paper-lined tray you can fit in your freezer. I like to spread mine about ¼ inch thick, but do this as you please.
  7. Freeze for 15-20 minutes for ¼ inch.
  8. Break up into pieces and enjoy!
  9. Store in freezer in an airtight container.
Recipe Notes

Inspired by Ani Phyo’s Raw Food Desserts

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