Chai Spiced Chocolate Bark

I’m really excited to share this recipe. I created it one day when I randomly felt like a little chocolate treat. But I also felt like getting a little creative, so I experimented and added in a few ‘chai’ spices. Fortunately for me it turned out better than I expected. I’d have to say that it’s now one of my favourite recipes, it didn’t even last 2 days in our house haha.

This chocolate bark is;

• Dairy free

• Sugar free

• Nut free

• Low carb

• Full of flavour and delicious crunch!

Chocolate Ingredients

• 1/2 cup cacao powder

• 1 cup coconut butter

• 1/2 cup cacao butter

• 2-4 Tbsp coconut oil

• Sweetener to taste, I used a heaped 1/4 cup of powdered lakanto (liquid stevia, honey or pure maple syrup work better as the powdered sweeteners can make the chocolate feel slightly powdery)

• A few drops of quality orange essential oil (to taste)

• A good pinch of salt

• 1 tsp cinnamon

• 1/4 tsp clove powder

• 1/4 tsp nutmeg powder

• 1/4 tsp five spice powder (optional)

• 1/2 - 1 tsp ginger powder

• 4-6 cloves of cardamon (crush and use the seeds only) or use 1/4 - 1/2 tsp cardamom powder

Garnishes

• Optional; rose petals, orange zest, roasted pumpkin seeds and coconut flakes, you can add in toasted nuts if tolerated too

Instructions

1. Add the cacao powder, coconut butter, cacao butter, 2 Tbsp coconut oil, sweetener to taste, start with 4 drops of orange essential oil, salt, 2 tsp cinnamon, 1/4 tsp clove, 1/4 tsp nutmeg, 1/4 tsp five spice, 1/2 tsp ginger powder and the seeds of 4 cardamom pods or 1/4 tsp of cardamom powder.

2. Heat on low until everything is completely melted.

3. If the mixture is too thick, stir in another 1-2 Tbsp of coconut oil until it’s super smooth. Taste the chocolate, add a touch more sweetener, orange oil, salt if desired or any of the spices to taste and stir through.

4. Add the melted choc mix to your blender and blitz on high. I found this helped to make sure the spices are evenly dispersed throughout the mixture so they didn’t sink to the bottom of the chocolate once set.

5. Pour the chocolate mixture on top of a lined baking tray.

6. Sprinkle your chosen garnishes on top and place in the fridge to set.

7. When it’s ready, break into pieces and enjoy.

8. Store in the fridge or freezer in an air tight container.

For more delicious chocolate recipes check out my

• Sugar Free Rocky Road

• Swirled Keto Peppermint Chocolate Bark (currently featured over on Bulletproofs website) - i’ll be sharing a new version of this very soon so stay tuned!