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Dark Chocolate Bark with Mushroom Extract

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Yield 18-20 pieces

Ingredients

Instructions

  1. Preheat oven to 350°F.
  2. Roughly chop the Brazil nuts, almonds and cashews (the largest pieces will determine the thickness of the bark) and place or a rimmed baking sheet. Bake to lightly toast, for 5 to 7 minutes, giving the baking sheet a shake every couple of minutes (watch carefully since they can burn quickly).
  3. Melt the chocolate and olive oil over a double boiler or in the microwave on medium power. Stir in the mushroom extract until completely smooth and fully combined.
  4. Line a rimmed baking sheet with parchment paper, wax paper, or a silicone baking mat.
  5. Mix the chopped nuts and raisins into melted chocolate. Pour onto the prepared baking sheet and spread to ¼- to ⅜-inch thick. Sprinkle the salt over the top, if using.
  6. Refrigerate until chocolate bark is cold and hard. Remove from the fridge and cut into pieces (however big or small you like). Store in an airtight container in the fridge for up to a month.

Tip: The bitter earthy flavor of the mushroom extract is masked by the sweetness of semisweet chocolate. However, some mushroom extracts, like reishi, are extremely bitter. If you’re worried the bark won’t be sweet enough, add the mushroom extract a teaspoon at a time, tasting to make sure the sweet taste still comes through. The finished bark should taste as though it’s made with 80% to 90% dark chocolate. My preference is to use Real Mushrooms 5 Defenders for this recipe.

Recipe by The Paleo Mom at https://www.thepaleomom.com/dark-chocolate-bark-with-mushroom-extract/