Chocolate Lavender Bark, Raw
raw cacao powder
dried lavender flowers
(or other nut)
Melt the coconut oil in a small pot on the stove, adding the pitted dates, ripped in half or more to soften.
In a high speed blender, blend the oil, dates, cacao, lavender flowers, and salt until smooth.
Add the nut butter and blend until incorporated.
Chop or pulse nuts coarsely in a food processor (or in some other way).
In a bowl, stir chocolate mixture, nuts, and currants together. It will be a thick, gloppy batter.
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.
Freeze for 15-20 minutes for ¼ inch.
Break up into pieces and enjoy!
Store in freezer in an airtight container.
Inspired by Ani Phyo’s
Raw Food Desserts