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Cacao Bark 

Makes 48 squares



2 lb Bright Earth Foods cacao paste
1 lb cacao butter
1/4 cup dark amber maple syrup 2 droppers full of sweet leaf liquid stevia, vanilla creme flavor
2 Tbsp ghee or mct oil 
2 tsp Ceylon cinnamon
1 tsp ground vanilla bean
1/2 tsp nutmeg
3/4 tsp clove
1/8 tsp cayenne or more for added heat
1 tsp fleur de sel (coarse French salt)

Optional Additions:
1/2 cup each dried mandarins, cranberries, pitted medjool dates, toasted nuts (I used pecans)chopped


Melt cacao in double boiler. Remove from heat when smooth. Add ghee or mct, stevia, syrup and vanilla.
Prepare 9x13 glass dish lining with parchment.
Sprinkle with dried nuts & fruit and evenly sprinkle with spices (holding off on salt)
Pour cacao mixture evenly over fruit, nuts and spices.
Sprinkle with fleur de sel and refrigerate for 2 hours or until solid.
Remove with parchment and cut into small chunks.
Store in fridge.

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