Mockolate

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I’m always skeptical of recipes that try to imitate another ingredient. When I found a recipe for vegan chocolate bark, I immediately remembered that episode of Friends where Monica was hired to come up with recipes using “mockolate”. They all turned out horribly.

My expectations were pretty low when I started making the recipe. I found THIS recipe while scouring the internet for ideas late last Thursday and it totally blew all of my expectations away. It was delicious and almost guilt free. It was very simple to make too. It only took about twenty minutes from start to finish.

First, preheat your oven to 300F. On a parchment lined baking sheet, add 1/4 cup of raw hazelnuts and raw almonds. I only had slivered almonds and they worked just as well. Roast them in the oven for about ten minutes. The recipe then calls for 1/3 cup of large flake dried coconut. I only had sweetened flaked coconut and it worked just as well too. Add that to your parchment lined baking sheet and bake for another 3 or 4 minutes. Remove just your hazelnuts and place them on several sheets of damp paper towel. By vigorously rubbing the hazelnuts against each other in the damp paper towels, the skin easily comes off. No big deal if some of the skin doesn’t come off. Then, roughly chop your hazelnuts and almonds.

Then, in a medium saucepan over low heat, add 1/2 cup of virgin coconut oil. Once melted, remove from the heat and whisk in 1/2 cup of cocoa. Add 1/4 cup of pure maple syrup and a pinch of sea salt. You can add 1 tbsp of almond butter if you have it, but I didn’t and it was still delicious. Stir in half of the hazelnuts and almonds.

Pour the mix on to a piece of parchment paper and sprinkle over the remaining nuts and the coconut. The “chocolate” should be about 1/4-1/2 inch thick. Freeze on a flat surface for at least 15 minutes and then enjoy. Keep it in the freezer because it melts really quickly. It’s a definite make again. It was almost like guilt free chocolate.

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