Worried you’ll have to ditch chocolate if you want to stay healthy this Easter? No way! Dark chocolate is actually good for you. It is chock full of antioxidants and may even reduce the risk of heart disease, stroke and insulin resistance. Cool huh? But what’s even cooler is this super simple salted caramel chocolate bark recipe. It’s made with super dark chocolate so it’s good for you – yay! Plus, the amazingly delicious 4 ingredient gooey caramel filling is refined sugar free. – double yay yay!
This recipe has a few steps, but it is super simple. And please don’t be put off by the cook time. The chocolate, needs time to set. It’s so worth the wait, I promise! Whether you make yourself a treat, or share it as an Easter gift you’ve gotta try this salted caramel chocolate bark. It will rock your world!
When you make it, let me know in the comments section. I’d love to hear what you thought.Print
Made with super dark chocolate, plus a refined sugar free gooey caramel filling, this choc caramel treat is much lower in sugar than regular chocolate and is seriously delicious.
- 100g dark chocolate 85% cacao or above.
- ½ cup almond butter
- ¼ cup rice malt syrup or maple syrup
- 2 tbs melted butter
- 2 tsp sea salt flakes or crystals
- Place almond butter, syrup and butter in a food processer and whiz until the mixture is completely smooth. Drain any excess butter from the food processor.
- Place a sheet of baking paper over a flat oven tray or cutting board then remove the caramel from the food processor onto the baking paper. Use your hands to create a rectangular shape about 25cm x 10cm. Straighten the edges by pushing them in with the flat side of a knife or spatula. If the caramel became warm in your food processor, put it in the fridge while you melt the chocolate.
- Break the chocolate into pieces and put it in a microwave safe bowl or jug. Microwave on high for 30 seconds, give it a stir and then microwave on high for 10 second bursts until the chocolate is melted (it takes a total of 40-50 seconds in my microwave).
- When the caramel has cooled, remove it from the fridge and spoon half of the chocolate over one side of the caramel using the back of a spoon or a spatula to smooth it out. Place it in the fridge for 30 minutes (or until just set). When the chocolate is set remove it from the fridge, flip it over and coat the other side with the rest of the chocolate. Sprinkle with sea salt (if using).
- Place the bark in the freezer for one hour. When set remove and cut into shards. Store in the fridge in a sealed container until you’re ready to eat it.
- Wondering what chocolate to use. The darker the better. I look for chocolate that is at least 85% cocoa and that uses cocoa butter instead of vegetable oils. I used Lindt 90% cacao chocolate.
- Don’t have a microwave? Melt the chocolate over a double boiler on the stove.
If you make my Salted Caramel Chocolate Bark remember to share it with me on Instagram. I love seeing and sharing your creations. Plus, one lucky reader each month will win their own You Totally Got This grocery bag. You can find me @youtotallygotthis – don’t forget to set your account to public and use the hashtag #youtotallygotthis so I can find you.
P.S – Now you’ve got your snacks sorted, get dinner sorted too. Grab your FREE quick and easy weeknight dinner plan right here.
Image Credit: James Maher RMIT Univeristy