To celebrate this year's #NoJunkJourney with Organix, today I have a delicious healthier spin on a classic Christmas treat to share with you - my No-Junk Christmas Chocolate Bark recipe.
Christmas is a great time to get little ones making and baking with you, and this easy recipe is a lovely healthier treat that even the youngest toddlers can help to make. From stirring the chocolate mixture to spreading it on the tray and decorating it with the yummy Organix gingerbread men, gummy stars and dried fruit and nuts, there are plenty of ways your little ones can get involved.
Check out my quick video tutorial to see just how easy this recipe is to make! If you have any trouble loading the video below, click here to watch it on YouTube, and don’t forget to subscribe to the Eats Amazing YouTube channel while you are there for lots more easy recipes, tutorials and fun food ideas!
My boys are always amazed by this homemade coconut oil chocolate recipe - being able to make their own chocolate from scratch seems almost magical and best of all it doesn't take any time at all - just 10 minutes to set and it's ready to munch!
No-Junk Christmas Chocolate Bark
Ingredients:
- 100g coconut oil
- 75g cocoa powder
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
To decorate:
- 1 bag Organix Mini Gingerbread Men
- 1 bag Organix Blackcurrant & Apple Stars
- 15g roughly chopped shelled pistachio nuts
- 15g dried cranberries
Method:
Line a small baking tray with baking paper. The tray should be small enough to fit into your fridge or freezer.
Measure out the coconut oil and drop into a heat-proof bowl or jug.
Heat in the microwave at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
Add the cocoa powder, maple syrup and vanilla essence to the melted coconut oil. Quickly stir until fully combined and smooth.
Pour all of the chocolate mixture onto the prepared baking tray and spread out over the tray with the back of the spoon.
Working quickly, scatter the Mini Gingerbread Men, Blackcurrant & Apple Stars, pistachio nuts and dried cranberries evenly over the chocolate.
Place the baking tray into the fridge or freezer until set, which should only take around 10 minutes or so.
Once set, break or cut the slab of chocolate into smaller pieces.
Store in an airtight box in the fridge until ready to eat, as this chocolate will melt and get quite soft in a warm room.
Enjoy!
For more delicious and fun food ideas for the festive season, check out the Christmas Food section here on the Eats Amazing blog or pop over and follow my Christmas Pinterest boards for lots more fun ideas from around the web; Christmas, Cute Christmas Food Ideas and Healthy Christmas Food.
Do you have any favourite Christmas recipes to cook with your little ones? Why not share them on social media and join in the conversation by using the #NoJunkJourney or #FoodYouCanTrust hashtags.
Grace
Disclosure: This recipe and blog post was commissioned by Organix as part of the No-Junk Journey campaign. I was compensated for my time, however all opinions expressed in this post are my own.
No-Junk Christmas Chocolate Bark
Ingredients
For the chocolate:
- 100 g coconut oil
- 75 g cocoa powder
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
To decorate:
- 1 bag Organix Mini Gingerbread Men
- 1 bag Organix Blackcurrant & Apple Stars
- 15 g roughly chopped shelled pistachio nuts
- 15 g dried cranberries
Instructions
- Line a small baking tray with baking paper. The tray should be small enough to fit into your fridge or freezer.
- Measure out the coconut oil and drop into a heat-proof bowl or jug.
- Heat in the microwave at short 10-15 second intervals, stirring in between, until the oil has completely melted and is clear.
- Add the cocoa powder, maple syrup and vanilla essence to the melted coconut oil. Quickly stir until fully combined and smooth.
- Pour all of the chocolate mixture onto the prepared baking tray and spread out over the tray with the back of the spoon.
- Working quickly, scatter the Mini Gingerbread Men, Blackcurrant & Apple Stars, pistachio nuts and dried cranberries evenly over the chocolate.
- Place the baking tray into the fridge or freezer until set, which should only take around 10 minutes or so. Once set, break or cut the slab of chocolate into smaller pieces.
- Store in an airtight box in the fridge until ready to eat, as this chocolate will melt and get quite soft in a warm room.
Love this recipe idea? Why not save it to Pinterest so you can easily find it again!
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