Vegan Orange Olive Oil Chocolate Bark Recipe
35 minutes
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About Vegan Orange Olive Oil Chocolate Bark Recipe
Unleash your inner chocolatier with this unique vegan orange olive oil chocolate bark recipe! We're embracing the naturally bitter notes of dark chocolate and enhancing them with a vibrant burst of orange. Forget milky sweetness; this bark is all about sophisticated flavor.The secret? A zesty orange reduction, fragrant olive oil, and a pinch of sea salt create a surprisingly delicious and unexpected balance. This recipe is perfect for a sophisticated dessert or an impressive homemade gift.Prepare to be amazed by the depth of flavor and the beautiful contrast of textures. It's vegan, refined sugar-free, and remarkably easy to make. Let's get started!
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
For the Candied Orange Peel
- 1 Orange large, preferably organic
For the Chocolate Bark
- 1 cup Cocoa Powder high quality, such as kalya premium
- 1/4 cup Chocolate Chips 70% cacao or higher recommended, dark
- 2 tbsp Olive Oil
- 2 tbsp Agave Nectar or other liquid sweetener of choice
- 1/2 tsp Sea Salt flaky sea salt is preferred
Instructions
Prepare the Candied Orange Peel
- Peel a thin layer of zest from the orange using a vegetable peeler.
- Chop half of the orange peel into small pieces.
- Preheat oven to 250°F (125°C). Place the chopped orange peel on a baking sheet and bake for 15-20 minutes, or until crisp and slightly dried.
Make the Chocolate Bark
- Melt the dark chocolate chips in a double boiler or microwave-safe bowl in 30 second intervals, stirring until smooth.
- Juice the remaining half of the orange and transfer the juice to a small saucepan. Reduce over low heat until it reaches about 1/4 of its original volume.
- Add the cocoa powder, agave nectar, and reduced orange juice to the melted chocolate. Stir until thoroughly combined.
- Stir in the olive oil and half of the candied orange peel.
- Pour the chocolate mixture onto a parchment-lined baking sheet.
- Spread it evenly and sprinkle the remaining candied orange peel and sea salt on top. Gently press them into the chocolate.
- Place the baking sheet in the freezer for at least 1 hour, or until the chocolate is completely set.
- Break or cut the chocolate bark into pieces and serve.
Recipe Notes
Expert Tips
- For a more intense orange flavor, use blood oranges.
- If you don’t have agave nectar, you can use maple syrup or another liquid sweetener. Adjust the amount to your preference.
- Experiment with different types of sea salt for varying levels of saltiness and texture.
- To prevent the chocolate from seizing, make sure that no water comes into contact with the melted chocolate. Use completely dry utensils.
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Recipe Nutrition
Calories: 164kcalCarbohydrates: 31gProtein: 5gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 370mgPotassium: 459mgFiber: 9gSugar: 14gVitamin A: 91IUVitamin C: 19mgCalcium: 77mgIron: 3mg
Sweta Biswal
Articles: 91
3 Comments
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This is wonderful! Can’t wait to taste it.
Such a flavorful dish! Can’t wait to taste it.
Such a delicious dish! Thank you.