Gingerbread Bark

4 Ounces 100% Food-Grade Cocoa Butter

1 Teaspoon Blackstrap Molasses

1/4 Cup Steviva Blend

1 Tablespoon Coconut Milk Powder

1 Teaspoon Ground Ginger

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Cloves

1/8 Teaspoon Salt

1/4 Cup Sliced Almonds

2 Tablespoons Crystalized Ginger, Very Finely Minced

Place your cocoa butter in a microwave-safe bowl and heat it on full power 1 - 3 minutes, pausing at 30 second intervals to stir, until it completely liquefies. Be sure to keep an eye on it at all times, as it has a much lower melting point than a bar of finished chocolate. Mix in the molasses and let sit for just a moment to cool slightly.

Meanwhile, sift together the Steviva Blend, coconut milk powder, spices, and salt. Add the dry mixture into the cocoa butter, stirring gently until smooth. Pour into chocolate molds, shaped either like traditional break-apart bars or genuine slabs of bark for greatest effect, and tap lightly on the counter to knock out any errant air bubbles. Sprinkle evenly with the almonds and ginger.

Place the molds in your fridge or freezer to accelerate the curing process, allowing them to sit undisturbed until entirely solid; at least 1 - 2 hours.

Makes 1 Large or Two Small Chocolate Bars

©Hannah Kaminsky