Chocolate Bark
Gluten & grain free | refined sugar free | lactose free
This recipe is very near and dear to my heart. Chocolate bark is my grandmother (Mimi’s) classic dessert. Yesterday was her heavenly birthday 😇.
The weekend we moved into our home two years ago was also Mother’s Day. My mom gave me the most heartfelt housewarming gift, ever. It was a copy of my Mimi’s handwritten recipes placed on index cards. One of these recipes is her chocolate bark.
When I saw The No Gluten Girl post about her Passover matzah brittle, all these memories of my Mimi’s chocolate bark came flooding back. I’ve tried making it grain free once before, and after seeing TNGG post, I wanted to try it again.
This time, with several adaptions from the original recipe, this recipe came out perfectly. It was gone in a day, whoops!
I hope you enjoy and start some memories in your own home!
What you’ll need …
For the cracker
1 egg white, whipped until frothy
1 c fine almond flour
1 Tbsp olive oil
1/4 tsp sea salt
For the topping
1/4 c coconut sugar
1/4 c water
1 Tbsp maple syrup
4 Tbsp butter
1/2 c chocolate chips, processed sugar free and allergy friendly preferred (I used Lily’s)
What to do …
Preheat your oven to 325*.
In a small bowl, whip the egg white. Combine the remaining ingredients until well incorporated and forms a ball.
Dump onto a parchment piece of paper and roll out to desired thickness. Mine was 1/4” thick. Slide the parchment onto the baking sheet. Cook for 10-15 minutes until the sides and tops are golden brown.
While the cracker cooks, place a small saucepan over medium heat, add the water and coconut sugar. Continuously whisk. Once the sugar looks melted down, add the maple and the butter. Continue to whisk until the mixture reduced to about half and is thick like caramel sauce. To test, dip a spoon into the pot and if you can glide your finger through, it should be thick enough. If you let it cool a bit on the stove, it will continue to thicken.
Pour mixture on top of cracker and spread to the edge with the back of a spoon. Add chocolate chips, more than 1/2 c if desired. Once you see the chips beginning to lose their shape, spread the chocolate over the caramel.
Cool in the fridge until chocolate hardens. Break apart and place into a freezer lock ziplock and store in the freezer.
