Caramel, Coconut & Peanut Butter Egg Chocolate Bark - Recipe

Serves

Prep in

15 minutes (+45 minutes chilling time)

Cooks in

5 minutes

Whether you celebrate Easter or not this is a chocolate bar recipe you’re going to want to save anyway. Proper unroasted cacao is a therapeutic food & obviously I have no problem with people not wanting to ‘medicalise’ every mouthful, but at the same time why not make every mouthful matter.

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Key Facts

Makes 6-8 Pieces
High Protein
Dairy Free
Healthy Treat

Ingredients

For the bark

1 heaped cup raw coconut chips
100g dark chocolate (preferably raw – I used 90% cacao Ombar but Seed & Bean dark would be another great choice)

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For the caramel & peanut butter eggs

4 dried soft dates or figs
2-3 tablespoons full fat coconut milk
1 tablespoon Motion Nutrition peanut butter protein (use Phoebe10 for 10% off)
1 tablespoon peanut butter (or use ground almonds + almond butter)

Preparation

01

Make the eggs first by mixing the protein & nut butter to form a paste. Roll into ovals & chill in the fridge.

02

If your dates/figs are squishy just blend with the coconut milk until smooth, or if a tad dry soak in boiling water for 10 minutes first.

03

Melt the chocolate in a bowl over a pan of simmering water. Pour the majority over the coconut chips (keep about 1 tablespoon for later) mixing until fully coated then spread on a piece of parchment paper in a 2cm thick rectangle. Use a fork to add dots of your caramel & work into the coconut making sure it’s all pressed together well so it won’t fall apart when you go to cut it later.

04

Take your eggs out of the fridge & nestle into the bark before drizzling over that last bit of melted chocolate & leaving to harden in the fridge for 45 minutes.