Through the holiday season, we love recipes that look festive, taste amazing but also give you some ideas which will still help you stay on track with your goals. Christmas bark is one of my personal favourites. You can mix and match the toppings to stay in the Christmas theme. You can even sneak in foods that have a high antioxidant value which adds to the benefits of dark chocolate. The best part, it hits the spot every time.
Serves 14 | Calories 145 | Fat 4.9 g | Carbs 14 g | Protein 8.1 g
180g chocolate – use Milk, white or we like 70% or higher Dark Chocolate
1/3 cup of roasted hazelnuts
- 2 tbsp pistachios
- 2 tbsp chopped almonds
1 and 1/2 tbsp freeze dried raspberries (optional)
- Fill a small pot halfway with water and bring to boil. Meanwhile, break the chocolate into pieces and place in a bowl large enough to sit on top of the pot with the bottom of the bowl just sitting inside. Lower the heat right down and place the bowl on top of the pot of water.
- Stir chocolate every minute or so until completely melted and remove from heat.
- Line a tray with baking paper and pour the melted chocolate onto the tray, smoothing out the edges with a spatula.
- Sprinkle the hazelnuts, pistachios, almonds and freeze dried raspberries on top then place in the fridge to cool for approx 30-45 minutes.
- Once set, use a sharp knife to cut the bark into pieces.