DARK CHOCOLATE BARK WITH COCONUT, NUTS AND CRANBERRIES



Since it’s the holiday season, chances are you will be enjoying a little treat or two here and there. You might also be looking to make some homemade treats to give to friends or take to a party. So, if you’re going to do that, you might as well keep it clean! :) The added bonus is that it’s really quick and easy to make.


The beauty of this recipe is that you can use whichever nuts, seeds or dried fruit you like. I’ve just make this for a BBQ this weekend and I wanted to use dried goji berries for their festive colour. Unfortunately, the supermarket I went into on the day didn’t have any, so I bought cranberries instead.



INGREDIENTS:

400g dark chocolate (minimum 70%)*

1 tbsp coconut oil

¾ cup almonds

¾ cup pistachios

½ cup of unsweetened desiccated coconut

¼ cup of sunflower seeds

¾ cup of dried cranberries roughly chopped

½ tsp sea salt


*I choose to use dark chocolate because it’s less refined than milk chocolate and it doesn’t have the same effect on blood sugar that milk chocolate has. You can use milk chocolate if you would like, but remember that milk chocolate contains added fat and sugar so this recipe would no longer be a clean eating recipe.



METHOD:

  1. Line a 13” by 9” (or similar) baking tray with baking paper.

  2. Place chocolate and coconut oil in a bowl and gently melt over simmering water, stirring every minute or so.

  3. When completely melted, and with the coconut oil properly combined, take off the heat.

  4. Add the sea salt and half of the coconut, nuts, seeds and dried fruit and stir again to combine.

  5. Pour the chocolate mixture into the baking tray and spread it into all the corners.

  6. Scatter the remaining nuts, seeds, and dried fruit on top, pressing slightly to ensure it adheres.

  7. Put into the fridge and let set for at least 90 minutes.

  8. Break chocolate bark into pieces and store in a covered container in the fridge or a cool place.


NOTES:

  • If you want to make a bigger piece of bark this recipe adjusts well

  • You can also roughly chop the nuts if you don’t like them whole.

  • Stored in an airtight container it should last for several weeks, but I doubt it’ll last that long without being eaten! :)

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