Chef Megan Huylo’s Raw Chocolate Bark with Popped Sorghum and Sea Salt

I normally wouldn’t go for something like this. When given a choice, I prefer to eat traditionally-made chocolate. Life is all about balance and you need to treat yourself in order to maintain your sanity, in my opinion. So, I’d just pick up a bar of Chocolove, for example, and melt into the couch. But, I have to say, I was pretty impressed with this whole raw chocolate bark concept and how this recipe turned out in particular. I wanted to re-create those CRUNCH bars that I loved as a kid, but in a more wholesome, healthy way. So, I popped some sorghum kernels, melted my Kelapo Coconut Oil with cacao powder and maple syrup, mixed it all together and sprinkled it with some Maldon sea salt. Not too shabby and really, really easy! Just store it in the fridge so it doesn’t soften up too much.

This dessert is sure to be a crowd favorite.

Raw Chocolate Bark with Popped Sorghum and Sea Salt

Yield: One 8½”x4½” sheet of bark


1/3 cup popped sorghum kernels

1/2 cup Kelapo Coconut Oil

1/4 cup + 2 tablespoons raw cacao powder

3 tablespoons maple syrup

2 teaspoons large flake sea salt


1. Line a loaf pan with parchment paper or use candy molds of your choosing. Spread the sorghum kernels out evenly across the bottom and set aside.

2. Gently melt the coconut oil by placing it in a glass bowl set over another bowl of hot water. Once in liquid form, whisk in the cacao powder and maple syrup. Set aside to cool for a moment and thicken slightly.

3. Using a spatula, pour the chocolate mixture over the kernels into the loaf pans or candy molds being sure to scrape down the sides and getting every last drop of the chocolate. Place in the refrigerator to set for about 20 minutes.

4. Once solidified, break apart into pieces and serve.

-Megan Huyo

See more of the Cook Your Ass Off chef at her blog.


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