Raspberry Mocha Chocolate Bark Food

DARK CHOCOLATE RASPBERRY BARK

Steps:

• In a saucepan over medium heat, heat raspberries until the liquid have evaporated, about 8-10 minutes, mashing the raspberries using the back of a fork as they cook.
• Meanwhile, to a small glass or stainless steel bowl, add cocoa butter. Using double boiler method in a separate saucepan on stovetop over medium-high heat, heat cocoa butter until melted, about 8 minutes. Remove pan from heat and whisk in mashed raspberries, cocoa powder, shredded coconut, monk fruit sweetener, and vanilla extract.
• Line baking sheet with parchment paper, allowing the paper to overhang all edges of the baking sheet. Pour melted chocolate mixture atop parchment paper. Allow the melted chocolate to sit on a baking sheet at room temperature for 1 hour before transferring baking sheet to the refrigerator to chill for 2 hours.
• Remove baking sheet from the refrigerator and break chocolate bark into the desired size.

HEALTHY RASPBERRY DARK CHOCOLATE BARK

Steps:

• Line a baking sheet with a silicone baking mat or parchment paper.
• Add the chocolate, Wholesome! stevia, and vanilla crème stevia to a microwave-safe bowl, and stir to combine. Microwave on HIGH for 30 seconds. Stir with a fork for at least 2 minutes. Microwave on HIGH for 20 seconds. Stir with a fork for at least 2 minutes. If there are still small bits of un-melted chocolate, continue to microwave on HIGH for 5 seconds at a time, stirring for at least 1 minute after each microwave interval, until the chocolate is completely melted and smooth.
• Immediately transfer the chocolate to the prepared baking sheet, and spread it into a thin layer about 1/16" thick with a spatula. Quickly sprinkle the remaining ingredients on top, and gently press them down into the melted chocolate with your hands. Let the chocolate cool and harden completely before breaking into small pieces.

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT

Steps:

• To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
• To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
• Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

MOCHA MERINGUE BARK

Steps:

• Preheat the oven to 250 degrees F. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
• Put 1/4 cup blanched almonds and 1 teaspoon sugar into a food processor and pulse until it resembles cornmeal; reserve. Finely chop the remaining almonds.
• In a stand mixer with the whisk attachment, beat egg whites and salt until very soft peaks have formed. In a small bowl, stir together the remaining 1/4 cup sugar and espresso powder. With the mixer running on low, slowly add in the sugar and the espresso powder, 1 tablespoon at a time, whipping just to the stiff peak stage, (do not overbeat). Gently fold in the reserved almond flour.
• With a large offset spatula, spread the meringue batter on the lined baking sheet in an even layer, about 1/2-inch thick. Sprinkle the finely chopped almonds and chocolate chips evenly over the surface of the meringue and bake for 1 hour. Turn the oven off, leaving the meringue in the oven to dry out further and cool for an additional 1 hour.
• Note: If meringue gets chewy, put it back into a 200 degree F oven for about 30 minutes, turn off the oven and let dry inside the oven while it cools.
• To serve, break the meringue into pieces. Leftover meringues can be stored in an airtight container at room temperature in a dry cool place for up to 3 days.