Dark chocolate bark

chocolate bark

After a healthy and easy chocolate treat? We like to use dark chocolate as it is high in antioxidants, and is lower in added fats and sugars than milk and white chocolates.

Method:

  1. Heat up some good quality dark chocolate, be careful not to burn or overheat the chocolate – that would be such a waste! Then pour the liquid deliciousness into a lined baking tray, and spread evenly using a spatula.
  2. While the chocolate is still warm, add your toppings. Try adding chopped up unsalted nuts (almonds, walnuts or peanuts), seeds (sunflower, chia or pumpkin seeds) and some dried fruit (cranberries, sultanas, chopped up apricots, or dates)
    I like to sprinkle some unsweetened coconut flakes on mine too. Then just pop in the fridge for a few hours to cool. When the bark is completely set, smash it up into smaller, pieces…then eat (in moderation of course!)

If wanting smaller, more controlled portion sizes, try making them into buttons – around the size of a 50c coin.

Enjoy!

 

*recipe adapted from http://amazingalmonds.com.au/2014/10/07/almond-coconut-and-cranberry-chocolate-bark/. Picture from same site.

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