Hey, bunnies! Today we’re going to make raw vegan Halloween bark. One of the best things about Halloween is the unlimited excuses to eat candy. But, candy doesn’t have to be void of nutrition and empty calories. It can actually be healthy for you!
Cacao has 40 times the antioxidants of blueberries. It’s also a good source of magnesium, iron, chromium, manganese, zinc, copper, and vitamin C. But if that doesn’t win you over, it also contains an essential amino acid called tryptophan. Tryptophan is a power mood-enhancing nutrient. That must be why I go straight for the chocolate when feeling blue! Everything you need is listed below to make this raw vegan Halloween bark. Enjoy!
Raw Vegan Halloween Bark
1 cup melted cacao butter
4 tbsp raw coconut nectar
1 tsp vanilla extract
pinch Himalayan salt
raw pumpkin seeds
chopped dried apricots
To melt your cacao butter place it in a bowl in a dehydrator on 115° until melted. If you don’t have a dehydrator you can place it in the oven on the lowest setting with the door cracked. But this will not guarantee it will remain raw.
Put all chocolate ingredients into a blender and blend well to combine.
Line a 9×9 baking pan with parchment paper and pour the chocolate in.
Sprinkle on your desired toppings and pop in the refrigerator until completely solid. I like to wait a couple hours. If you want your sprinkles to float on the top well, chill the chocolate a little first until it can support the weight of your toppings better.
Then pull out the parchment paper with the chocolate inside and break it into pieces.
Store in the refrigerator.