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Raw, Vegan Chocolate Bark with Cranberries and Hemp Seeds

Author - Gena Hamshaw
Yields: 3 -4 cups


  • 175 grams solid cocoa butter (just over 3/4 cup after melting)
  • 1/2 + 1/3 cups raw cacao powder
  • 1/3 cup agave nectar you can adjust this to your taste, and also substitute coconut nectar if you like
  • Pinch sea salt maybe 1/8 teaspoon
  • 1 teaspoon vanilla
  • 1/2 cup dried cranberries
  • 3 tablespoons hemp seeds


  • 1. Melt the cocoa butter in a saucepan over medium-low heat, or over a double boiler.
  • 2. Pour the melted cocoa butter into a mixing bowl. Add the cacao powder, agave, sea salt, and vanilla, and whisk till the ingredients are totally smooth.
  • 3. Pour the chocolate mixture onto a foil-lined baking sheet. Allow it to cool for 2-3 minutes (I suggest keeping the baking sheet in the fridge or freezer before you pour--it'll give the chocolate a head start on solidifying).
  • 4. Sprinkle the chocolate with the cranberries, then with the hempseeds.
  • 5. Transfer the chocolate to the freezer for about 20 minutes. Remove it and break it into pieces with your hand. Enjoy.
  • Chocolate will keep in the fridge (it melts easily, so don't keep it out of the fridge) for at least three weeks. Not that it'll last that long.