If you are a fan of Girl Scout Thin Mint cookies, you’ll love this Crunchy Mint Chocolate Bark. It has that delicious combo of chocolate, mint and crunch, three of my favorite things!
Crunchy Mint Chocolate Bark is made with dark chocolate, puffed cocoa rice crisps, cacao nibs and hemp seeds. So just four ingredients, about four minutes to make (plus a little time in the freezer), and you have homemade dark chocolate bark.
Here is what you’ll need…
- mint-flavored dark chocolate
- coconut oil
- cocoa puffed rice crisp cereal
- cacao nibs
- hemp seeds
For the chocolate I like Theo mint dark chocolate. Theo is my go-to brand for everything ~ enjoying out of hand, recipes, and even my Dark Chocolate Sea Salt Granola.
I always look for 70% vegan dark chocolate (to get the health benefits). And, depending on the recipe, I either use plain dark, toasted coconut, or in this case mint. So good!
The puffed rice adds a nice crispy texture, and I go with cocoa flavored. Because, when is more chocolate flavor a bad thing!?
I like the organic Nature’s Path Koala Crisp cereal because it is healthier than conventional cocoa puffed rice cereal brands and still delish.
I use it in several recipes, such as these Crispy Almond Butter Cups.
The other two ingredients I use here for a crunchy factor are cacao nibs and hemp seeds.
Never had cacao nibs? They are pieces of cracked cacao beans (aka cocoa beans). The raw ones are naturally sugar-free and are packed with vitamins and nutrients.
Cacao nibs are great to add to granola, baked goods, ice cream and more.
Now that you have the ingredient run down, let’s talk recipe steps next.
Crunchy Mint Chocolate Bark is as easy as 1, 2, 3…
This recipe is super easy, little to no mess, and only requires a few simple steps!
- melt chocolate
- stir in crunchy ingredients
- freeze to set chocolate
Then you just break the bark into pieces and bliss out. It’s that easy!
The most challenging part of the recipe is waiting the 30 minutes for the bark to firm up in the freezer. But it is worth the wait, I promise!
A quick note about chocolate…
For most recipes that call for melted chocolate you can either gently melt chopped chocolate in the microwave or in a double boiler.
What is a double boiler? Basically, it’s a small heatproof bowl or dish set over a gently simmering pan of water. No special equipment needed, simply use a heatproof bowl and a small sauce pan with a couple of inches of simmering water.
Just make sure the water is simmering and not boiling. And make sure the water isn’t touching the bowl (you don’t want to scald the chocolate).
For this recipe I recommend the double boiler technique, then you can stir the other ingredients right into the melted chocolate.
And that’s it! You’ve been a trooper if you made it this far into the blog post. Now on to the recipe below, enjoy!
If you make this recipe for Crunchy Mint Chocolate Bark I’d love to hear what you think, so please feel free to comment below. And be sure to follow me on Instagram for more recipes and cooking tips!
Want more chocolate recipes? Try these next…
Magic Bars (vegan, GF)
Nutty Bars (vegan, GF)
| Prep Time | 5 minutes |
| Cook Time | 1-2 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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- 1 3-oz bar mint flavored dark chocolate my favorite is Theo
- 1/2 tsp coconut oil
- 2 tbsp cocoa rice crisps (puffed rice) see blog post for brand rec
- 2 tsp hemp seeds
- 2 tsp cacao nibs
Ingredients
|
|
- chop or break up chocolate and add to a heat proof bowl; melt chocolate with coconut oil gently in a double boiler or in the microwave in 30-second increments (about 60-90 seconds total in microwave, about 2 minutes in a double boiler); then remove from heat
- line a standard size loaf pan with parchment paper
- stir rice crisps, hemp seeds and cacao nibs into melted chocolate, then spread mixture evenly into prepared pan; you can also sprinkle a little extra of each on top if you’d like
- freeze until bark sets and is firm enough to break into pieces, about 30 minutes
- store bark in the refrigerator in an airtight container for several days, and enjoy as a cold treat or at room temperature
Recipe makes about 8-10 servings, about 2” each piece
Original recipe created by Jerran Boyer
www.healthnutchefs.com