Oh dear... we have overindulged at Easter! (Chocolate Bark Recipe)

So you have had a great easter, and eaten too much chocolate, and probably have a stash still to go (thanks Easter Bunny)... Here is a nice healthy chocolate recipe as you work towards weaning yourself off the chocolate consumption. A little indulgence is good, and this does have lots of antioxidants, anti-inflammatory substrates and goods fats, so you get some nutrition too! Eat with caution!

INGREDIENTS - Base Recipe

● ¼ cup cacao powder, sifted if necessary

● ¼ cup carob powder, sift if necessary

● ¼ cup pure maple syrup (or honey)

● 1 tablespoon smooth almond butter, optional

● pinch fine sea salt (can add powdered spices, play around - cinnamon, turmeric, ginger)

● ½ cup virgin coconut oil

Add Your Own Touches -

Mix up the various toppings - think anti-inflammatory, antioxidant, good fats!

● 1/4 cup raw hazelnuts (pecans/ walnuts/ pistachios)

● 1/4 cup raw almonds

● 1/3 cup large flake dried coconut (toasted or untoasted) (up to 1 cup of ‘topping’) OR

● Goji berries/ inca berries/ no-sugar cranberries/ seed mix (pepita, hemp, sunflower)

DIRECTIONS

● In a medium saucepan, melt the coconut oil over low heat. Remove from heat & whisk in the cacao & carob powder, maple syrup, & almond butter (if using) until smooth.

● Add a pinch of sea salt to taste. Stir in half of the almonds & hazelnuts.

● With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet & smooth out until it's about 1/4-1/2 inch thick.

● Sprinkle on the remaining nuts & all of the coconut flakes.

● Place into the freezer on a flat surface for about 15 minutes, until frozen solid.

● Once frozen, break apart into bark. Store in the freezer until ready to eat. I don't recommend keeping it out on the counter long because it melts fast.

Enjoy, with moderation!