16 Feb Chocolate Bark with Candied Pecans
Using the best Faithful to Nature products they whipped up a festive Chocolate Bark with Candied Pecans (but really, we think this is an any-time dessert).
FOR CANDIED PECANS
- 100ml of maple syrup
- 1 Tbs
- Lemcke Organic Virgin Coconut Oil
- 1 Tsp of Ground Cinnamon
FOR THE CHOCOLATE
– 150ml Chaloner Maple Syrup Grade A
– a pinch of salt
- Pre-heat the oven to 200C.
- Place the maple syrup and coconut oil and cinnamon in a pan on a low heat. Stir gently until everything is nicely mixed in and the coconut oil has melted.
- Line a baking tray with baking paper and spread the pecans over the paper. Pour the mixture onto the nuts and stir everything together. Place the tray in the oven for about ten minutes, until they’re golden brown but not burnt. You may want to stir the mix once during this time.
- While the pecans cook, fill a saucepan with water and place it on a hob. Add the cacao butter to a bowl and place this on top of the pan. Stir gently every couple of minutes until melted.
- Once the cacao butter is melted, pour it into a mixing bowl with the raw cacao powder, salt and maple syrup. Use a spatula to mix it all together, and allow it to thicken – be patient with this, it will take a few minute to thicken but it’s an important step.
- Line a dish or baking tray with a new sheet of baking paper and pour the chocolate mix over it, so that it is about a centimetre deep. Then sprinkle the pecans and goji berries over it, using a spatula to gently press them into the chocolate so that they stick. Place the chocolate tray in the freezer to set for about 2 hours. Once it is really solid, remove it from the freezer and break it up into large chunks.
- Store the chocolate in the freezer if you want to keep it for a while but this chocolate won’t melt if you leave it out. At normal room temperature you can leave the bowl outside all day and it won’t melt – of course if you live in a really hot country this won’t be the case.