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Chocolate Mint Crunch Coconut Bark

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Raw Cacao (raw chocolate) with its high mineral content and wealth of antioxidants is one of nature’s most fantastic superfoods .  Since many of the special properties of cacao are destroyed by cooking, refining, and processing, it is best to locate the raw version.  Check your local health food stores and if you struggle to find it locally, you can find tons of suppliers online.

Even though this chocolate bar will soften at room temperature, (it’s not a candy bar that you can throw in your purse and go)  it is simply delicious!  You must keep this bark in the freezer until you are ready to devour it but it is so worth the trouble.  I added cacao nibs for that crunch bar texture.  Next time, I might even add an extra tablespoon of nibs.  I can’t say enough great things about this recipe so I will stop and just let you get busy!

Ingredients: yields 8 treats (1 Tbsp measurement) or 1 bar

Preparation:

  1. Soften the coconut butter by placing the coconut container in a bowl filled with hot water.  Do not completely melt it, just warm it to a softened stage.  The reason for keeping the coconut butter at a  soft stage rather than melted is when the butter is pure liquid all of the added ingredients sink to the bottom of your mold.  With the coconut butter at a soft, thick stage everything will remain suspended in the oil.
  2. Add the cacao powder, nibs, mint, salt and stevia.  Using a spatula, mix everything together until well combined.
  3. Pour the bark mixture into the selected mold.
  4. Freeze for at least 10 minutes.  Once frozen, pop them out and store in an airtight, freezer-proof container.
  5. Note: these will melt at room temp so it is best to pull one out and eat it right away.

 

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35 thoughts on “Chocolate Mint Crunch Coconut Bark

  1. Jana says:

    Oh gosh Amie-Sue there is just one thing left to say: BITE THIS!!! :D mhhh it looks too good! And so great that you’ve been using Stevia. Thumbs up to you, once again. ;)

    Ps: I love the fact that you wrapped it in some shiny foil!!

    • amie-sue says:

      Jana, you always make me laugh. Stevia can be tricky to build recipes off of because everyone has a different tolerance according to their own taste buds…. so I suggest to all who rad this….add a little and add more to your liking! This is such a fast treat to make. It is one of those things you could make on the fly if unexpected friends or family come over as well.

      • Jana says:

        Haha Amie-Sue, good to know that I make you giggle from time to time. ;)
        All true what you say about Stevia, and it also really matters which brand you are using.
        Have a nice weekend!!

  2. Chris says:

    This looks delectable! Just curious, how did you get a mold that makes it bar-like (aka looks like a Hershey’s Bar)?

    • amie-sue says:

      Chris, I bought the mold at a Michael’s Craft store. You can Google molds and find TONS of them! They are so much fun to use. I find the cheap plastic ones work great, the frozen treats pop right out with ease. I hope you try making some!

  3. Gabby says:

    Holy YUM….and I have all the ingredients! Will probably make this very soon…like tonight….lol

  4. Robin says:

    Man-o-man -o -manna…I just love your touches and treats Amie-sue….question though..I do not care for the taste of the steiva…please give me a few sub’s I could use….I think I really have to start making these !!

    • amie-sue says:

      Good morning Robin,

      Can you help me out by telling me what type of sweeteners you do use in your daily diet? I could spend a lot of time going over different ones but miss the one that you like. haha So, let me know that, and I will see if I can help measure it out for you! Have a great day. amie sue

      • Robin says:

        Thanks Amie-sue
        I usually like the lite agave or raw coconut sugar but I am open to suggestions as well….
        Thanks again..Blessings

        • amie-sue says:

          Morning Robin ~
          If those are you “go-to” sweeteners, they can easily be used in this recipe. I would start with 1/2 Tbsp of either one and then taste test. This recipes tastes the same in soft form or frozen so it will be easy to tell what the end product will be like. If you use the raw coconut sugar, I recommend blending it in a coffee / spice grinder to a fine powder since it won’t dissolve and the texture of this recipe won’t hide the pebbles of sugar. I hope this helps. Have a great day Robin!

  5. Rowena says:

    I can’t wait until you start selling stuff. I will be the first customer on a very long line!

  6. Catherine says:

    I love that you are using Stevia as well!! I have been on a cleanse for the last little bit, only allowing myself moderate amounts of fresh fruit and I find that sugars now make me feel very unwell (and itchy?!?). Stevia, for some reason, does not. With all the scary information coming out about Agave having unidentified fillers added to it (even GMO high fructose death syrup) it’s best just to stay away.

  7. Dee says:

    I want to make this tonite! What can be used in place of coconut butter?

    • amie-sue says:

      Sorry to take so long to respond. I have been on the road today. You can use coconut oil or perhaps a nut butter?!

      • Dee says:

        Thanks for your response..I have to be honest, this is the 1st time I wasn’t crazy about one of your dishes..I found the cocao to be tooo over powering and once I tasted it I started looking for things to tone down the cocao taste..if I make this again and it’s a strong IF then I would use half the cocao powder..but your recipes are still the best online so far!

        • amie-sue says:

          We all have unique taste buds. :) It is always good to taste test as you work a recipe for this very reason. So, I wouldn’t write a recipe off if you find a certain ingredient to strong for your pallet… keep trying it and tweak it to your liking! :)

  8. Dee says:

    I’m sorry I posted so hastily
    I was tasting the batter before the finished product. I poured this in cupcake liners with sunflower seed butter at the bottom and froze for 24 hours..it was pretty tasty, like a minty Reese Cup..so I am sorry about the earlier post, it was late at night and I was probably frustrated bcuz 2 other recipes from another site turned out badly..but yours is a keeper Thanks!

    • amie-sue says:

      Oh Dee, you don’t need to apologize for anything. :) I built this site as a teaching / learning site… sometimes I am teaching and sometimes I am learning. hehe I understand that we all have different taste buds so there will be times others may not find my recipes at the top of their list. But I loved that you played with the recipe and added sunflower seed butter to it. I might have to give that a try for sure. Thank you Dee for being here! many sweet blessings to you, amie sue

  9. Mandy Pena says:

    When you first posted this recipe..I thought you gave a site when one can purchase the candy bar molds..they don’t have them at Michaels. If you could repost that, I would love it. Also yesterday I made your orange creamsicle bark…but I put a thin layer of chocolate sauce on the bottoms…they are wonderful.

  10. Carmen says:

    Can you please tell me what i can use instead of Stevia ?
    I don’t like the taste at all.

    Aloha

    • amie-sue says:

      Carmen, I don’t know what sweeteners that you prefer but you could use agave, coconut nectar… basically I would stick to a liquid sweetener. Add a little and add more till your test buds are singing “hallelujah!” hehe amie sue

      • Carmen says:

        Thank you ! I like agave, so i would replace it with the same amount ? That’s really good to know. I can’t tell you how much i hate Stevia and the after taste.

        Aloha- and thanks for all the hard work you do for all of us.

        • amie-sue says:

          Hi Carmen,

          I am not sure how much exactly… it will depend on your tastes. As you know raw cacao is very bitter and it will take quite a bit more agave then the volume of the stevia so be aware of that. The beauty is that you can a few Tbsps worth and keep increasing until it hits the right note for you. Enjoy!! blessings, amie sue

  11. Carmen says:

    Oh ! i forgot to ask you – If i wanted to make it a more MILK CHOCOLATE flavor, would i use Carob ? I find Cocao on the dark side ! Any suggestions :)
    Aloha

    • amie-sue says:

      Yes, carob would take it down a notch in bitterness. But carob is a different flavor. Personally, I don’t like it but if you do, I say go for it!! :)

  12. Charlotte says:

    I just found your website and I will try some of your recepes. They look really good. However, I have a suggestion if you do not mind. Could you post the total calorie, carbohydrate, fat and protein content also?

  13. Carmen says:

    Hi, i wanted to tell you i am having problems and maybe you can help me and tell me what i’m doing wrong:
    I melted the coconut mana and mixed it with all the ingredients and it came stiff. Any way i pressed it into the mold. Tastes great ! But the appearance isn’t so hot ! You mentioned to pour it in the mold, not my case. I used Carob instead Cacao, and agave instead of Stevia. What am i doing wrong ?
    Aloha

    • amie-sue says:

      Hello Carmen…

      Did you melt the coconut manna/butter to a liquid or just soften it? It sounds like the coconut manna/butter was liquified to much and when the cold agave hit it, it seized up a bit. Does that make sense? Have a great evening, amie sue

  14. Lyn :] says:

    Hi Amie Sue, Wow this is so good!!!!!!!!! One of my other loves is MINT , Peppermint!! So this is a natural winner in my book!! I really think Gene might have to SHARE his Christmas stocking! :] Oh by the way , he has been dropping hints (like bombs, frequent and often), that he would love a key lime pie (your recipe of course) for Christmas!!! :] Happy to fulfill his request!!!! :] Have a good night’s sleep- I’m still busy in the kitchen, Lyn :]

  15. linda says:

    Hi Amie-sue
    In my religion we do not use chocolate or cacao, but I can use raw carob as a substitute, is this possible with your recipes that calls for chocolate or cacao, and how do I make carob taste better, its not that great compare to chocolate. The molds your referring to are they the plastic kinds that you get from the candy baking supply store. And one other question, can I make these barks on a Friday and take them out of the freezer on Saturday for my guest. Thanks again

    Thank you for your reply and all

    • amie-sue says:

      Good evening Linda,
      To be honest, Bob and I don’t care for the flavor of carob so I never use it. I ought to try it again because it has been years since I last had it and taste buds change.

      And yes they can stay in the freezer until you want to eat them! So they will keep for a long time. :)

      The plastic mold that I used was one that I picked up at Michael’s Craft Store and I have seen them at the candy making shops.

      Have a wonderful evening, amie sue

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