Salted Caramel Chocolate Bark with Rose

Salted Caramel Chocolate Bark with Rose

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This easy vegan, paleo chocolate bark is the perfect fast treat. Dark chocolate swirled with salted caramel and rose petals and rose water - it's elegant, yet a simple dessert year round. This salted caramel bark has tahini and Just Date Syrup, along with other pantry staples.

  • Cook 60 min

Ingredients

  • 6oz Just Date Chocolate Chips
  • 2 to 3 drops Nielsen-Massey rose water or rose essence
  • 1/4 cup tahini
  • 1/4 cup cashew butter
  • 1/4 cup Just Date Syrup
  • 1/4 cup coconut oil
  • 1/4 tsp sea salt
  • 4 tbsp cacao
  • 4 tbsp Just Date Syrup
  • 3 tbsp melted coconut oil
  • 2 tbsp chopped pumpkin seeds (optional topping)
  • 1/2 tbsp crushed rose petals (optional topping)
  • Sea salt (optional topping)
Instructions
  1. Bottom Chocolate layer: Melt the chocolate using the double boiler method. Make sure the water doesn't touch the top container and bring to a simmer. Add chocolate and allow to melt.
  2. When almost all chocolate is melted, add rose water and whisk until combined and fully melted. Pour on parchment paper on baking sheet and set in fridge for 15-20 minutes.
  3. Salted caramel layer: Rinse double boiler and bring water back to simmer. Add tahini, cashew butter, coconut oil, date syrup and sea salt to top container. Whisk until fully combined.
  4. Pour caramel on top of lightly set chocolate. Take back to fridge for 10 minutes until just slightly set.
  5. Spider web layer: Whisk together cacao, date syrup, and melted coconut oil. Pour into piping bag and make spider web patterns on the caramel layer.
  6. Top with pumpkin seeds, sea salt, and crushed rose petals. Set back in refrigerator for at least 1 hour.
  7. Break into bark pieces and enjoy!
by Nive