This quick and potent chocolate recipe is perfect for a sweet bite after a romantic dinner.
Combine coconut oil and ghee in a glass bowl set over a simmering pot of water, and stir until completely melted. Remove from the heat and whisk in cacao, powders, and the sweetener of your choice. We like this very chocolaty and not too sweet, but feel free to adjust with more stevia or honey. Pour into an 8×8 glass or metal baking dish, sprinkle with cacao nibs, and freeze for about 20 minutes, or until firm. When ready, pop the bark out of the dish with a butter knife, and break into pieces.
Originally featured in Sex Bark, Spirit Truffles & a Moon Juice Kitchen Takeover