Maca Chocolate Bark

This maca chocolate bark has been a go-to recipe for me ever since I was introduced to Vega Maca Chocolate Bars. It’s so simple, quick and versatile that I use it as a gift, for dinner parties and potlucks and of course, as a treat for myself. I’m not afraid to say I’ve gotten carried away on more than one occasion and gone a bit overboard with the toppings. I’ve made it so many different ways and have found it works best with three toppings. I recommend picking one nut, one dried fruit and one additional topping from the options below. My top pick for the holidays is goji, pistachios and coconut.


  • 6 chopped bar of Vega Maca Chocolate
  • 2 Tbsp chopped nuts (pistachios, almonds, hazelnuts or cashews, etc.)
  • 2 Tbsp chopped dried fruit (goji berries, golden berries, figs or mulberries, etc.)
  • 1 Tbsp additional topping (shredded coconut, cacao nibs, chopped pretzels, etc.)


  1. Roughly chop Vega Maca Chocolate bars. To temper chocolate, reserve one third of chopped Vega Maca Chocolate bars and melt remaining two thirds over a double boiler or in the microwave. Once melted, remove from heat and stir in remaining chopped Vega Maca Chocolate bars. Stir until fully melted. This will ensure chocolate sets and retains a good snap.

  2. Mix in toppings of your choice.

  3. Pour onto parchment lined baking sheet or cake pan (I used a 9X9” round cake pan for this recipe) and evenly disperse.

  4. Freeze overnight.

  5. Turn pan upside down onto cutting board.

  6. Roughly chop into large pieces.

  7. Store in the freezer until ready to serve (it will melt if left out for extended periods).

This recipe has been provided to you by Vega blog.