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.

 

Dark Chocolate Almond Oat Bark (Vegan + Gluten Free)

vegan dark chocolate oat almond

Ingredients: 

  • 1 cup packed/pitted dates, soften for 40 secs
  • 1/3 cup cashew milk (or milk of choice)
  • 1 cup gluten-free oats
  • 2 tbsp natural almond butter, softened
  • 2 tbsp shredded unsweetened coconut
  • ~3/4 cup dark chocolate melting wafers

Combine all ingredients except the dark chocolate in a Vitamix or food processor. Blend until evenly mixed. Spread into the bottom of a dish line with parchment paper. Spread it about 1/2 an inch thick. Put the dish in the freezer until bottom layer has hardened. 

Melt dark chocolate (~3/4 cup dark chocolate melting wafers). Remove the dish from the freezer. Spread dark chocolate on top. Put back in the freezer. When the dark chocolate has hardened they are ready to eat! 

Store in the freezer. Enjoy 🙂

Cocoa Almond Bars

cocoaalmondbars

Mmmmm I don’t know about you but anything chocolate is my weakness. These brownie-inspired granola bars definitely hit the spot when I have chocolate cravings.

Combine in a bowl and mix:
1/2 cup of mashed dates (Microwave with ~2 tbsp of water for 40 seconds to soften for easier mashing).
2 cups rolled oats
1/4 cup coconut oil, melted
1/4 cup almond butter
1 tsp vanilla extract
1 tbsp cocoa powder
1/2 tsp nutmeg
1/4 cup maple syrup
1/4 cup almonds, crushed

Bake at 370F for ~23 minutes!
Optional: Melt dark chocolate chips and spread on top after cooled  🙂

Dark Chocolate Quinoa Clusters

quinoaclusters2

What you will need:
1 cup dark chocolate (70%), melted
2.5 cups puffed quinoa cereal
1/2 cup dried cranberries

Directions:
1. Melt the dark chocolate and mix into bowl with puffed quinoa and cranberries
2. Ensure that all the quinoa and cranberries are coated- otherwise add more melted chocolate (Think like Rice Krispie Squares)
3. Use a spoon to make into clusters and put on a baking sheet
4. Store in the refrigerator – eat chilled

quinoaclusters

Dark chocolate plays a major role in heart health. Make sure you read the ingredient label and choose a dark chocolate with the first ingredient being a cocoa mass or cocoa solids… NOT SUGAR! Dark chocolate contains flavonols. Flavonols are antioxidants which can help improve your blood flow and circulation. Therefore, dark chocolate can lower your risk of developing coronary heart disease or other cardiovascular diseases.

Now … go enjoy your clusters 🙂