Almond Butter and Raspberry Jam Swirled Chocolate Bark
INGREDIENTS
dark chocolate chips or bar, melted using a double boiler (instructions below) or microwave
coconut oil
almond butter (any nut/seed butter would be delish)
raspberry jam (or strawberry jam)
cacao nibs
flakey sea salt
METHOD
Add water to a small pot and place on the stove. Pour chocolate and a touch of coconut oil into a glass bowl and position the bowl on top of the pot, making sure that the water is not touching the bottom of the bowl (here’s a picture of my double boiler). Turn the heat to medium and allow the chocolate to melt (be sure to stir often).
While chocolate melts, line a baking sheet with parchment paper.
Pour melted chocolate onto the baking sheet and spread into a thin layer.
Drop spoonfuls of nut butter and jam on the chocolate and use a wooden skewer or knife to swirl the nut butter and jam throughout the chocolate.
Sprinkle the cacao nibs and flakey sea salt over the chocolate and refrigerate until chocolate is hardened.
Use your hands or a knife to break the chocolate into pieces.
Check out my recipe for jeweled chocolate bark for additional topping inspiration!
