CHOCOLATE RASPBERRY CAPPUCCINO BARK

CHOCOLATE RASPBERRY CAPPUCCINO BARK

Check out Arizona celebrity chef, Chef Tess Bakeresse, Stephanie Petersen’s recipe:

Chef Tess’ Chocolate Raspberry Cappuccino Bark adapted from Laura Madden’s Vegan Chocolate bark.  For full recipe write-up, see blog.

1/2 cup Coconutreat Raw Organic Coconut Oil

2-3 droppers full liquid stevia (I prefer the flavor of Sweetleaf.com)

1/2 tsp Natural Madagascar vanilla bean paste OR double strength vanilla

1/4 tsp LorAnn cappuccino-flavored oil or 1T espresso powder

1/2 cup organic raw baker’s cocoa
1 1/2 cup Freeze-dried Raspberries
1/2 cup Freeze-dried Strawberry yogurt bites (optional. contains milk and sugar)

http://cheftessbakeresse.blogspot.com