Dark Chocolate Salted Crunch Bark

One of my all-time favourite dessert/treat recipes! I’ve posted a very similar recipe to this before….and here it is again because it is so tasty!  This recipe is always a hit with my family and it was a big hit with my coworkers as well. This bark didn’t last very long in our fridge! Give it a try 🙂

chickpea-bark

Ingredients (makes ~12 bars):

  • 1-2 cans chickpeas (540mL cans)
  • 1 tbsp olive oil or olive oil spray
  • 2 Camino 55% dark chocolate bars (or dark chocolate of choice)
  • Ground sea salt

 

Directions:

  1. Rinse and drain chickpeas.
  2. Pour the chickpeas onto a baking sheet. Drizzle with olive oil or spray with olive oil. Distribute evenly.
  3. Turn the oven to bake at 425F. Place the chickpeas in the cool oven.
  4. Bake for 40 minutes and mix the chickpeas regularly to ensure even browning.
  5. Remove from the chickpeas from the oven and allow to cool for 45-60 minutes.
  6. In the meantime, melt your two bars of dark chocolate.
  7. Place your cooled chickpeas in a shallow rectangular Tupperware container with parchment paper.
  8. Add ground sea salt to the chickpeas.
  9. Pour the melted dark chocolate over your chickpeas. Distribute evenly using a spatula so that all chickpeas are coated. Add some fresh ground sea salt on the top.
  10. Place in the freezer or refrigerator for cooling.
  11. Once the chocolate has hardened, pop the large chocolate piece out of the Tupperware container. Remove the parchment paper and place in a large Ziploc bag.
  12. Break up the chocolate into bark bite-sized pieces in the Ziploc bag (this avoids a mess).
  13. Enjoy chilled.

 

Chocolate Chunk Energy Bites… with a surprise ingredient!

Guess what these energy bites are made of?! Primarily CHICKPEAS! Who would have thought?

Chickpeas are a low fat alternative to use in many recipes. Chickpeas are also a great plant-based source of protein, fibre, B vitamins, and iron. Tonight I am hosting a class on this Versatile Bean at our Sobeys Stratford. This is one of the few recipes I came up with to demonstrate this little bean’s great versatility! More recipes will be coming your way after our class.

chocolate chunk energy bites

Ingredients (Makes ~ 24 small bites):

  • 1 ½ cups canned unsalted chickpeas, rinsed and drained
  • ½ cup natural almond butter
  • 3 tbsp natural honey
  • ½ tsp cinnamon powder
  • 1/3 cup + 2 tbsp Bob’s Red Mill Gluten-free Quick Cooking Oats
  • 1 1/3 cup oat flour (gluten-free Bob’s Red Mill)
  • ½ tsp vanilla extract
  • 3 tbsp pure maple syrup
  • 70% cacao dark chocolate chunks

 

Directions:

  1. In a food processor, combine the rinsed/drained chickpeas, almond butter, honey, cinnamon powder, and vanilla.
  2. Process these ingredients until completely combined into a thick puree.
  3. Using a spatula, scrap the mixture from your food processor into a large mixing bowl.
  4. In the large mixing bowl, add the oats (a small amount at a time) and mix in thoroughly.
  5. Next add the maple syrup and mix.
  6. Finally, add your flour. Add ¼ cup at a time with regular mixing. (It is difficult to combine so the smaller amount at a time, the better).
  7. Fold in your dark chocolate chunks.
  8. Form the mixture into bite sized bites and place in the refrigerator for storage.
  9. Eat chilled and enjoy 🙂

Vegan Chocolate Chunk Cookies (Gluten-Free)

Got a cookie craving?? TRY THESE OUT. They are a huge hit fresh, warm, and gooey out of the oven. Also, delicious from cold storage in the fridge! I made these gluten-free. However, if you do not need to use gluten free oats/flour you can substitute for regular oats/oat flour/all purpose flour.

BUT!!! Do NOT substitute out the almond butter. The almond butter MAKES IT!

Another tip, don’t cheap out on the dark chocolate. Choose a good quality dark chocolate bar (at least 55% cacao) because these cookies will be drooling with dark chocolate when they’re done!

vegan-chocolate-chunk1

Ingredients: 

Wet Ingredients:

  • ½ cup natural smooth almond butter
  • ¼ cup + 3.5 tbsp pure maple syrup
  • 1 teaspoon vanilla extract
  • 3 tbsp unrefined Nutiva coconut oil, melted to liquid form (allow to cool before using)

Dry ingredients:

  • ½ cup gluten-free quick cooking rolled oats
  • ¼ cup + 2 tbsp gluten-free oat flour (**TIP at bottom of post**)
  • ¼ cup tapioca starch (Bob’s Red Mill)
  • ¼ cup gluten-free all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon ground sea salt
  • 100g (1 bar) Camino 55% dark chocolate, chopped into pieces/chunks (or dark chocolate bar of choice)

Instructions:

  1. Preheat the oven to 350F
  2. In a large mixing bowl, combine wet ingredients one at a time with mixing. Stir until completely combined.
  3. Begin to stir in the dry ingredients to the same mixing bowl one at a time until thoroughly combined.
  4. Chop up your chocolate bar into chunks. Fold into the mixture.
  5. Line a baking sheet with parchment paper.
  6. Form your cookies into desired size (small or large). Note! They will spread out a lot while cooking! See below photo of the original tiny size I made mine.
  7. Bake for 8-10 minutes on 350F (or until the edges are browning).
  8. Remove from the oven. Allow to cool for 5 minutes.
  9. Enjoy!

vegan-chocolate-chunk-pre-cooked

UMMMM helloooo yum… look at the centre of how this cookie turned out… *drool*

vegan-chocolat-echunk

**Tip: Make your own oat flour by blending oats in your vitamix, blender, bullet, etc.*

Chocolate Dipped Chia Energy Bites (happy healthy snacking!)

Hi guys! I am so sorry! I have been MIA from A Teaspoon of Bliss for way too long. I have been very busy with the new job (plus teaching yoga on the side!). Now that I am all settled in, I am ready to get back at it and will continue to share my recipes, nutrition tips, and much more frequently.

To begin, HAPPY NEW YEAR! Let’s start 2017 on the right track. Time to set goals, intentions, and strive to be the best version of you. Healthy can still be delicious. So let’s eat some GOOD food this year. Wholesome, minimally processed, low in sugars, and overall… healthy!

I created this recipe at work the other day and it was a huge hit with our staff and customers. Best part is… it’s packed with healthy ingredients and is nutrient dense to keep you satisfied during your work day.

The picture below is prior to the chocolate dipping of course! I wanted you to be able to see all the good little ingredients in there 😉

image2

Ingredients (makes 24 bites):

  • 15 small pitted dates, microwave to soften for 40 seconds with 1 tbsp water
  • ¼ cup honey
  • 3 tbsp chia seeds
  • ¼ cup hemp hearts
  • 1 packet or 1 scoop (40g) Chocolate Vega All-In-One Nutritional Shake Protein Powder
  • ¼ cup Sunbutter, or nut butter of choice
  • ½ tsp cinnamon
  • 1 tsp vanilla
  • Pinch ground sea salt
  • 2 tbsp cacao nibs
  • ¾ cup rolled oats
  • 1 tbsp water
  • Outer Coating: 3/4 package Camino 72% dairy-free dark chocolate chips

Instructions:

  1. In the food processor, combine all the ingredients except for the oats.
  2. Begin to process ingredients in the food processor, Vitamix, or Ninja and make into a paste.
  3. Remove from the food processor and scrape into a new bowl.
  4. Add the oats and knead them into the dough to evenly combine.
  5. Form into small bite sized balls. Roll with clean hands.
  6. Refrigerate and store in a lidded container lined with waxed paper.
  7. Turn the stove top burner onto low heat. Add in ¾ package of the dark chocolate chips. Stir until fully melted. Turn off the burner and remove from heat.
  8. Dip each bite using a tooth pick into the dark chocolate.
  9. Allow these to chill in the refrigerator on a serving tray lined with parchment paper.
  10. When the chocolate is fully hardened, enjoy 🙂
  11. Store in the refrigerator for up to 1 week.

 

Cocoa Banana Muffins (Gluten-Free)

Good morning friends! Happy Tuesday 🙂 We had so many over-ripe bananas at our house that needed to be used up… so I decided to create a new banana muffin recipe. This recipe is gluten-free and I use the wonderful corn flour by One Degree Organics to do so. You can find their flours and products at many grocery stores in the natural food section. Additionally, bulk barn carries a lot of their products.

These muffins are gluten-free, dairy-free, and nut-free. 90 calories per muffins made of all delicious and nutritious ingredients! 

Cocoa Banana Mufins

Ingredients: (makes ~9 muffins)

  • 4 small bananas, mashed
  • 1 cup corn flour (One Degree Organics corn flour)
  • 3 tbsp cocoa powder
  • 2 tbsp large flake oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tbsp coconut sugar
  • 1 1/2 tbsp coconut oil, melted
  • 1/4 cup egg whites
  • ground sea salt
  • dark chocolate chips as desired

Directions:

  1. Preheat your oven to 350F.
  2. Combine all dry ingredients in a large mixing bowl. Mix together.
  3. Add in wet ingredients one at a time, with regular mixing.
  4. Fold in the dark chocolate chips when all mixing of ingredients is complete.
  5. Using a spoon, scoop batter into paper muffin cups lined in a muffin tin. If you do not have muffin cups, I advise you use butter, spray, or a type of oil on the muffin tin so that these do not stick.
  6. Bake for ~18-20 minutes. Allow to cool. Enjoy 🙂

I like to store ours in the fridge. However, you can keep them on the counter. Whatever you like most! 🙂

Nutrition Facts per muffin: 90 calories, 3.5g fat, 15.9g carbs, 1.6g protein

 

Coconut Crunch Bark

dark chocolate bark - onedegree

Making your own chocolate bark is so simple and fun because you can make it with whatever you like!

For this bark I used OneDegree Foods Veganic Sprouted Ancient Maize Flakes cereal and coconut smiles…aka dehydrate coconut pieces (you can find these at Farmboy, Whole Foods, bulk food stores, etc).

Directions:

  • Melt desired amount of dark chocolate (at least 70% cacao).
  • Coat over the cereal flakes and coconut smiles in a tupperware container.
  • Store in the freezer until hardened.
  • Put into a Ziploc bag and break into pieces and enjoy 🙂

Store in the refrigerator.

dark chocolate bark - one degree

 

CocoNUTTY Dark Chocolate Bark

toasted coconut bark

Ingredients:
1 cup shredded coconut
1/4 cup slivered almonds
1/4 cup chopped pecans
1/4 cup dried cranberries
1 tbsp coconut oil, melted
~2 cups of dark chocolate wafers, melted

Directions:
Turn stove top on to low heat. Melt 1 tbsp of coconut oil in a small pan.
Once melted, add in shredded coconut, chopped pecans, slivered almonds.
Toss these ingredients throughout the pan, rotating regularly.
Toast until brown (~5-10 minutes).
Remove this mixture from the heat. Put onto parchment paper in a flexible (tupperware) container.
Add the dark chocolate to the skillet now. Stir the chocolate on low unil completely melted.
Once the chocolate is melted, pour it into the container to coat the nut mixture.
Using a spatula to spread the chocolate evenly to cover the entire mixture.
Put in the refrigerator for at least 30 minutes until it has hardened.
Break into “bark” pieces.
Store in the refrigerator.