
Chocolate Halloween Bark

- 2 cups Navitas Organics Cacao Butter Wafers
- 7 Tbsp. Navitas Organics Cacao Powder
- 1/2 cup plant-based milk
- 3 Tbsp. maple syrup
- 1/4 tsp. salt
- 1 tsp. vanilla extract
Toppings
- 1 Tbsp. Navitas Organics Cacao Nibs
- 1 Tbsp. coconut oil
- 8-10 chocolate peanut butter cups (halved)
- 1/3 cup pretzels
- Candy eyes
- Optional: 1/3 cup dairy-free white chocolate chips
- Prepare cookie sheet with parchment paper.
- In small pot, heat cacao butter wafers over low heat until almost melted. Remove from heat and stir until cacao butter is completely melted.
- If using white chocolate, heat in separate small pot with coconut oil and set aside to cool.
- Add cacao powder, maple syrup, vanilla extract and salt into melted cacao butter and whisk until combined.
- Whisk in coconut milk and pour onto prepared cookie sheet.
- Using a spoon, drop melted white chocolate into dark chocolate, leaving 1-2 inches between drops.
- With the backside of a spoon, swirl chocolate in circular motions to.
- Top with desired toppings and refrigerate 1-2 hours. Store remaining bark in airtight container.