This maca chocolate bark has been a go-to recipe for me ever since I was introduced to Vega® Maca Chocolate Bars. It’s so simple, quick and versatile that I use it as a gift, for dinner parties and potlucks and of course, as a treat for myself. I’m not afraid to say I’ve gotten carried away on more than one occasion and gone a bit overboard with the toppings. I’ve made it so many different ways and have found it works best with three toppings. I recommend picking one nut, one dried fruit and one additional topping from the options below. My top pick for the holidays is goji, pistachios and coconut.
Ingredients
- 6 chopped bar of Vega® Maca Chocolate
- 2 Tbsp chopped nuts (pistachios, almonds, hazelnuts or cashews, etc.)
- 2 Tbsp chopped dried fruit (goji berries, golden berries, figs or mulberries, etc.)
- 1 Tbsp additional topping (shredded coconut, cacao nibs, chopped pretzels, etc.)
Preparation
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Roughly chop Vega Maca Chocolate bars. To temper chocolate, reserve one third of chopped Vega® Maca Chocolate bars and melt remaining two thirds over a double boiler or in the microwave. Once melted, remove from heat and stir in remaining chopped Vega® Maca Chocolate bars. Stir until fully melted. This will ensure chocolate sets and retains a good snap.
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Mix in toppings of your choice.
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Pour onto parchment lined baking sheet or cake pan (I used a 9X9” round cake pan for this recipe) and evenly disperse.
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Freeze overnight.
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Turn pan upside down onto cutting board.
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Roughly chop into large pieces.
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Store in the freezer until ready to serve (it will melt if left out for extended periods).
