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Rosemary Chocolate Bark
Rosemary Chocolate Bark tastes like Winter! Vegan, dairy-free, oil-free, this candy is simple and simply delicious!
Course
Sweets
Cuisine
American Vegan
Keyword
vegan dessert, vegan gift idea, vegan snacks
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
15
-20 pieces
Calories
81
kcal
Author
Beth Hornback
Ingredients
8-10
ounces
semisweet chocolate (many brands are dairy-free (look for dark chocolate 60%+ cacao))
1
Tablespoon
finely chopped fresh rosemary
in
big pinch of sea salt mixed or sprinkle flaked salt on top (such as Maldon)
Instructions
In a double boiler or small saucepan, bring 2 cups of water to a low simmer.
In the double boiler or glass bowl set over the saucepan, melt the chocolate, then stir in the chopped rosemary and sea salt.
Pour the mixture onto a
sheet pan
lined with parchment paper, and refrigerate or freeze for 1 hour until set.
Break into pieces and serve. Will keep for several days in or out of the fridge, but won’t last that long.
Nutrition
Serving:
1
piece
|
Calories:
81
kcal
|
Carbohydrates:
11
g
|
Protein:
1
g
|
Fat:
5
g
|
Cholesterol:
3
mg
|
Sodium:
12
mg