Superfood Chocolate Bark
A simple recipe for a deliciously decadent sweet that is free from refined sugars and full of antioxidants and healthy fats. This is another sneak peek (and one of my favorites) from my book Whole Food Energy. Use this recipe as inspiration to add different toppings. Just be warned: once you’ve made a batch of HOMEMADE chocolate bark, you just might have to hide it from yourself. It’s that good!
*Yield: 8 ounces
½ cup cacao butter
½ cup raw cacao powder or unsweetened cocoa powder
3 tablespoons maple syrup
½ teaspoon pure vanilla extract
2 tablespoons pistachios, roughly chopped
¼ cup dried cherries, roughly chopped
Pinch of sea salt
*See below for variations
Line a small tray or plate with parchment paper and set in the refrigerator. Place the chopped pistachios and dried cherries in a small bowl and set aside. Melt the cacao butter in a double boiler or a heatproof bowl set over a small saucepan with a few inches of simmering water. Stir the cacao butter continuously until it begins to melt—this process can take several minutes (do not boil the cacao butter). Once melted, remove from the heat and let cool to a warm temperature. Add the cacao powder, maple syrup, vanilla extract, and sea salt. Mix until smooth. Pour the mixture onto the prepared tray and let cool for 2 minutes then sprinkle with the pistachios and cherries. Place the bark in the freezer for 30 minutes, before breaking it up into individual pieces. Store in the refrigerator for up to 4 days or in the freezer for up to 1 month. Enjoy!
Variation: replace the pistachios and cherries with 1 tablespoon hemp seeds, 2 tablespoons goji berries, 2 tablespoons mulberries for a micronutrient-rich superfood seeded chocolate bark. Other nutrient-dense toppings include: sliced almonds, freeze dried fruit, shredded coconut, and any other seed or nut. Get creative!
Excerpt from Whole Food Energy by Elise Museles. Courtesy of Barron’s Educational Series ©2016