Raw Dark Chocolate Almond Bark from the Love Fed Cookbook

I have a pretty hopeless addiction to sweets so I'm always on the lookout for ways to make that addiction a little less deadly. The existence of health food desserts gives me some hope that I won't end up outgrowing my jeans as often as my baby boy. Of course, nothing healthy can ever replace ice cream, my naughty food soul mate, but I've learned that I can really get down with a raw chocolate truffle in between frozen dairy benders. 

The gracious folks at BenBella Books sent over a review copy of Christina Ross's new book, Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts recently, and I had a great time pouring over all of the creatively formulated recipes. This cookbook is filled with raw food desserts made with nourishing ingredients like almonds, coconut, fruits, and healthy fats. While no dessert is entirely guiltless, at least the recipes in this book offer some redeeming health benefits. When I binge on macaroons I can be like "Hey! These cookies are loaded with medium chain triglycerides. Alright!?"

I've been on a bit of a chocolate bender lately so I decided to make Love Fed's Dark Chocolate Almond Bark. This raw confection is very simple – made with cocoa butter, raw almonds, cacao powder, a touch of maple syrup (or agave) and a dash of sea salt. 

The bark came together quite easily, offering up a huge batch of raw candy in just a few simple steps. A word to the wise: resist the temptation to sprinkle extra sea salt over your bark. I learned the hard way that this recipe contains plenty of salt already!

Thumbing through the book I found quite a few more advanced recipes catching my eye. One day, when I have a bit more time on my hands I have to check out these Raspberry & Coconut Glazed Donuts! 

Dark Chocolate Almond Bark with Sea Salt
Yield: One 9×13" bark
Prep time: 10 minutes, plus 15 minutes freezing time

Excerpt shared with permission from Love Fed: Purely Decadent, Simply Raw, Plant-Based Desserts by Christina Ross

Nothing could be as simple yet as impressive as this almond bark. Wrapped in parchment paper and tied with candy cane-striped string, it makes a lovely holiday gift.

Ingredients

• 1 c. melted cacao butter 
• 1 ¼ c. cacao powder
• 1 tsp. coarse sea salt
• 1/3 c. agave nectar
• 1 ½ tsp. almond extract
• 1 tsp. vanilla extract
• ½ c. almond pieces

Directions

1. Line a 9×13" baking sheet with parchment paper or plastic wrap, allowing the paper or wrap to hang over the sides.
2. Place the melted cacao butter in a medium bowl and stir in the cacao powder, sea salt, agave nectar, almond extract, and vanilla extract. Mix until smooth.
3. Pour the mixture into the lined pan and sprinkle the almond pieces throughout the pan.
4. Place in the freezer until firm, about 15 minutes.
5. Break the bark apart and store the remaining pieces in the freezer for up to 1 month.

This has been an official stop on the Love Fed Blog Tour! Visit the Love Fed Blog Tour Pinterest Board to find links to the book's other stops. Each blogger on the tour will be sharing a delicious raw recipe from the Love Fed cookbook.