Chocolate makes everything better
A piece of chocolate makes every day better. I find an easy go-to chocolate recipe is chocolate bark. Home-made chocolate bark is healthier than store bought chocolate bars. This recipe keeps well in the freezer . Good luck keeping the kids and husband out of this chocolate bark.
Some say chocolate is the world's most perfect food.
While we know this isn’t scientifically true, a bit of good chocolate does make any day better. I find chocolate bark a great way to enjoy chocolate, while adding some depth to it’s taste. You add any type of nut, dried fruit, or extract.
But my favourite combination is perfection
I find a good quality dark chocolate, some lightly roasted almonds, and dried cherries to be sublime. What is your favorite combination?
I hope you enjoy the following recipe. It is easy to put together, and there is plenty to share.
Recipe
AuthorThe Hearty BakerCategoryDessertsThe flavour of this chocolate bark is reminiscent of those chocolate covered maraschino cherries I used to get for Christmas when I was a kid. This recipe is vegan and gluten free.
Spread the almonds on a baking sheet and toast in oven for 5-8 minutes at 350 degrees, or until slightly toasted. Remove from oven, cool slightly, then roughly chop. line this baking sheet with parchment paper for later.
Place the dark chocolate, along with the coconut oil in a glass microwave-safe bowl. Microwave for a minute on high. Stir until all chocolate is melted. (the heat from the minute in the microwave oven should be sufficient for this to happen.)
Mix in the almond and vanilla extracts.
Add the chopped almonds and the chopped cherries to the chocolate mixture. Stir to thoroughly combine.
Spread this mixture on the parchment-lined cookie sheet. It should be quite thin and one layer.
Top with some of the shredded coconut or chia seeds, if you desire.
Place in freezer for about 20 minutes or until hard. Break off pieces of this chocolate bark and enjoy! Store this bark in the freezer for optimal taste.
Ingredients
Directions
Spread the almonds on a baking sheet and toast in oven for 5-8 minutes at 350 degrees, or until slightly toasted. Remove from oven, cool slightly, then roughly chop. line this baking sheet with parchment paper for later.
Place the dark chocolate, along with the coconut oil in a glass microwave-safe bowl. Microwave for a minute on high. Stir until all chocolate is melted. (the heat from the minute in the microwave oven should be sufficient for this to happen.)
Mix in the almond and vanilla extracts.
Add the chopped almonds and the chopped cherries to the chocolate mixture. Stir to thoroughly combine.
Spread this mixture on the parchment-lined cookie sheet. It should be quite thin and one layer.
Top with some of the shredded coconut or chia seeds, if you desire.
Place in freezer for about 20 minutes or until hard. Break off pieces of this chocolate bark and enjoy! Store this bark in the freezer for optimal taste.