• 3/4 Cup cacao butter
  • 1/4 Cup maple syrup
  • 1 lb. dark chocolate, chopped
  • 1/4 Cup unsweetened almond milk
  • 2 Tablespoons hazelnut or almond butter
  • 1 Package (6 ounces) Driscoll's Raspberries
  • Flaky salt
  1. LINE a sheet pan or a 9-inch x 13-inch baking pan with parchment paper.
  2. PLACE 3/4 cup cacao butter into a small saucepan.
  3. ADD 1/4 cup maple syrup.
  4. WARM over medium heat until cacao butter is melted.
  5. ADD 1 pound chocolate and STIR until chocolate is melted and incorporated.
  6. REMOVE chocolate mixture from heat.
  7. ADD 1/4 cup almond milk and 2 tablespoons nut butter. 
  8. WHISK until mixture is smooth and glossy.
  9. POUR chocolate mixture into prepared pan and SPREAD into an even layer.
  10. POUR chocolate mixture into prepared pan and SPREAD into an even layer.
  11. SPRINKLE with flaky salt. 
  12. FREEZE about 1 hour or until set.
  13. BREAK or CUT chocolate bark into pieces.
  14. ALLOW chocolate raspberry bark to come to room temperature before serving.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g