DARK CHOCOLATE PROTEIN BARK

A lot of health coaches and chefs have been creating their own versions of protein bars and bites these days, and this recipe is really no exception. The purpose of it is not to replace your pre or post work out snack, (although it really can be, if you are in a pinch), but more to replace your sweet tooth craving, responsibly.

If you are looking to make this recipe a more protein dense option, please feel free to add in a scoop of vanilla or chocolate protein powder during the process of combining dry ingredients. Since most protein powders are sweetened, it is very important to reduce the honey/maple syrup by at least half, if at all. I encourage you to replace the sweetener with an added tablespoon each of coconut oil and nut butter.

Please remember to use dark chocolate that is at least 70% cacao or higher, otherwise the bark is truly more harmful than it is healthy.

servings: 10
total time: 10 mins + 1 hour to cool

1/2 cup dark chocolate chips
3/4 cup almond grounds or roughly chopped almonds
1/2 cup pumpkin seeds
1/4 cup shredded unsweetened coconut, plus more for garnish
2 tablespoons flax seed
2 tablespoons chia seed
2 tablespoons hemp seed
2 tablespoons nut butter of choice
2 tablespoons coconut oil
2 tablespoons honey/maple syrup
1 teaspoon cinnamon
1/2 teaspoon sea salt

Over a double boiler on medium low heat, melt dark chocolate for about 3 minutes. In the mean time, combine almonds, pumpkin seeds, coconut, flax, chia and hemp seeds in a medium size mixing bowl. Line a baking sheet with parchment paper. Pour the chocolate out onto the layer of parchment paper. Using a spatula, spread the melted chocolate out to approximately 13×9 inches. In a heat proof bowl (I use my pyrex measuring glass), combine nut butter, coconut oil and honey with cinnamon and salt. Place the bowl directly into the double boiler for approximately 1 minute. Carefully remove the mixture from the double boiler and pour it into the bowl with the mixed nuts and seeds. Combine all of the ingredients until a crumbly mixture appears. Lightly crumble the mixture over the melted chocolate, patting it down lightly, when most of the surface area is covered.

At this time, feel free to garnish with 2 tablespoons of shredded coconut and a pinch of sea salt and/or cinnamon. Next, top the bark with another sheet of parchment paper, and stack another sheet tray on top, to secure the evenness of the bark. Place in the freezer for an hour to set.

After an hour, remove the bark from the freezer. Keeping the two layers of baking sheets stacked on top of each other, flip them upside down, so that the chocolate will be facing up. Remove the top layer baking sheet and parchment paper to reveal the rectangle sheet of bark.

Using a pizza cutter for precise cuts, or your bare hands if you want the abstract look of bark. Keep chilled until serving.

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