You don’t have to give up chocolate for the holidays or after your New Year’s resolution. Portion control is important but also making sure your chocolate does not have unwanted ingredients. This chocolate is not only processed free, it also includes superfoods!
Ingredients
- 12 ounces unsweetened baking chocolate, very finely chopped
- 6 tablespoons raw honey or coconut nectar
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Generous pinch Himalayan Pink salt
- 1 cup raw almonds
- ½ cup goji berries
- ½ cup raw pistachios
- ⅓ cup coarsely chopped ginger flavored ice chips (optional)
Instructions
- Grab a few almonds, pistachios, and goji berries and chop them roughly; set aside.
- Place the coconut oil in a medium size saucepan over the lowest setting on the stove top. Add the chopped chocolate to the coconut oil and stir with a heatproof rubber spatula. Allow the chocolate to slowly melt, stirring frequently. Turn off the heat, add the honey or coconut nectar, vanilla, and a pinch of salt and stir until smooth. Reserve 2 to 3 tablespoons of the chocolate mixture in a small bowl or small squirt bottle, to drizzle over the bark later.
- Add whole almonds, goji berries and pistachios to the melted chocolate and stir until uniformly combined. Pour mixture onto a baking sheet lined with parchment paper and spread it lightly with a spatula to the desired thickness. Sprinkle the reserved chopped nuts, berries and ginger flavored ice chips over the chocolate and place in the refrigerator to set for about 10 minutes.
- Drizzle the reserved chocolate over the bark. A small squirt bottle works best, but you could also use a spoon, fork, pastry bag or plastic sandwich bag with a small portion of one corner of the bag snipped off.
- Return to the frig and let sit until hardened. When ready, break the chocolate into pieces of different shapes and sizes. Stored in a cool dry place in an airtight container, this will keep for several weeks.
