SUPERFOOD BARK MAKES ABOUT 24 PIECES


- 2 cups tempered dark chocolate (see recipe below) - 1 cup toasted almonds, chopped* - ¾ cup toasted walnuts, chopped*


- ¾ cup toasted pumpkin seeds, roughly chopped* - 2 tbsp cocoa nibs - ¾ tsp kosher salt


STEP 1 Line a baking sheet with parchment paper and set aside. STEP 2 In a small bowl, combine the nuts and seeds. Set aside 2 tablespoons. STEP 3 Mix the nut-seed mixture and salt into the melted chocolate. Spread the mixture evenly onto the prepared baking sheet, then sprinkle the reserved nut-seed mixture and the cocoa nibs over the top. STEP 4 Use a rubber spatula or your fingers to gently press the toppings into the chocolate so they stick. Place the bark in the fridge for about 20 minutes, until completely cooled and set. Cut or break it into 24 pieces.


* If using raw nuts or seeds, spread them out on a baking sheet and toast in the oven at 350˚F for about 10 minutes. Allow them to cool before chopping.


PER SERVING: 170 CALORIES, 13G FAT (8.5G UNSATURATED FAT, 4.5G SATURATED FAT), 0MG CHOLESTEROL, 60MG SODIUM, 10G CARBOHYDRATE, 1G FIBER, 6G SUGAR (0G NATURAL, 6G ADDED), 4G PROTEIN


how to make TEMPERED CHOCOLATE


Start with 2 cups semi-sweet or dark chocolate chips (at least 60% cocoa)


In a medium bowl, melt 11


/3 cups chocolate chips in


the microwave by heating 15 to 30 seconds at a time, stirring in between, until the chocolate is smooth and velvety.


Stir in remaining 2/3 cup


chocolate chips until they’re completely melted and blended in. If they don’t melt completely from stirring, microwave for another 5 to 10 seconds at a time until fully melted.


Photo Credit: Lucy Schaeffer SAVORYONLINE.COM JANUARY 2020 37


Try other mix-ins like dried cheries and pistachios!


2-INGREDIENT CHOCOLATE CRUNCH BARS


MAKES ABOUT 16 BARS


- 2 cups semi-sweet or dark chocolate chips


- 2 cups crispy brown rice cereal


STEP 1 Line a baking sheet with parchment paper and set aside. Melt the chocolate chips by following the “tempered method”. (see recipe to the left). Add crispy brown rice cereal into the melted chocolate and mix thoroughly. STEP 2 Spread the mixture on the prepared baking sheet and place it in the fridge for at least 30 minutes. Once it’s cool, cut it into bars or break it into irregular pieces and place them on a festive serving tray.


PER SERVING: 110 CALORIES, 6G FAT (2.5G UNSATURATED FAT, 3.5G SATURATED FAT), 0MG CHOLESTEROL, 25MG SODIUM, 17G CARBOHYDRATE, 1G FIBER, 12G SUGAR (1G NATURAL, 11G ADDED), 1G PROTEIN


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