Nourishing Chocolate Bark with Pomegranates and Pistachio’s
Chocolate bark is such a quick and easy dessert to whip up. The hardest thing about it is waiting for the chocolate to set in the freezer. I have not done a whole lot of research on chocolate bark but from what I can see it usually exists in two forms; melted down chocolate or a combination of coconut oil, cacao powder and maple syrup. I didn’t want to melt down any chocolate because the chocolate I buy is raw and healthy and super expensive. I also didn’t want to do the basic coconut oil thing because I live in Townsville and anything with coconut oil only stays firm for about 2 seconds when you take it out of the freezer and then your just left with a big oily mess. I decided to add a little nut butter to my bark to increase the nutritional content and also hopefully to keep it from melting so quickly. I’m so glad I did because it turned out delicious!
I still laugh when I remember how much Maddy loved this bark. He literally ate the whole tray in one sitting and left me three tiny little pieces. Apparently it took all the strength he had to leave me some chocolate as well. Oh well, sometimes I get more joy out of watching Maddy love the food I make then eating it myself so I don’t mind.
|Nourishing Chocolate Bark with Pomegranates and Pistachio's|| |
- 3 TBSP cacao powder
- 3 TBSP coconut oil
- 2 TBSP cashew or almond butter
- ½ tsp vanilla extract
- pinch salt
- 1 TBSP raw honey or maple syrup
- ¼ cup pomegranate seeds
- ¼ cup roughly chopped salted and roasted pistachio
- Combine all ingredients except pomegranate seeds and pistachios together in a saucepan
- Gently heat and mix the ingredients together over low heat until the nut butter has completely melted into the mixture and your mixture becomes smooth
- You can use a double boiler if you wish
- Remove from heat and mix in half of your pomegranate seeds and chopped pistachio's
- Pour mixture out in a large tray lined with baking paper and spread out into a thin layer
- Sprinkle remaining pomegranate seeds and chopped pistachios nuts on top
- Set in the freezer for at least an hour or until firm
- Remove from freezer and cut or break into bark pieces. Store left overs in the freezer. Enjoy!