3 ingredient chocolate bark

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My introduction to cooking started a long time ago. As I've mentioned in several blog posts that I grew up surrounded by cooks. My grandparents on both sides cooked, my mother cooked, my father mostly just hung out...but needless to say the influence was strong from both sides. 

When I was 11, I volunteered to make my very first dish. Nothing complicated, just a vegetable soup but while requesting that I be left alone in the kitchen sans supervision. Miraculously this was granted and I churned out a soup that was edible. I do recall the liberating feeling of being able to make what I wanted and how I wanted it without instruction from anyone else. 

But one person that influenced me in my adult life was a TV chef. It all started with Giada de Laurentiis. Her TV show, Every Day Italian had a feel to it that much reminded me of cooking in Romania. The concept was about using simple ingredients and creating beautiful meals without a lot of fuss. That instantly attracted me and I became a fan that followed her religiously through all her shows and most of her cookbooks and still do to this day.

In 2009, I decided I was going to take on a challenge. After having read Julie and Julia in 2005, I was set to put the experiement to the test myself - on a much smaller scale. I would cook my way through Giada's Kitchen. Two to three times a week, I would make a new recipe. It was by far one of the most expensive but rewarding challenges I've ever taken on. The experience demanded that I step out of my comfort zone and try ingredients I hadn't before used and cooking methods that were foreign to me.

Some things turned out beautifully and some not so much. What I took away from the experience, however, was what established my cooking philosophy. Keep it simple and focus on highlighting good ingredients. 

This is certainly the case for this paleo chocolate bark. I'm hesitant to even call it paleo but I will since I suppose by definition it does fall into the modern paleo template. It does not contain any dairy, soy, corn or gluten but it's definitely not diet food. While for the most part I eat well and don't overdo it on sweets, I do like to hop on board the indulgence train every once in a while. My thinking is - eat well most of the time but don't deprive yourself. If you do, you're never going to succeed in the long run and will look at food in a militant sort of way. Something to be controlled rather than something to be enjoyed. And when it comes to chocolate...well... 

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3 ingredient chocolate bark

  • prep time: 1 minute

  • cooking time: 10 minutes

  • refrigeration time: 1-2 hours

  • makes: 20 servings

Ingredients

  • 1 bag dark chocolate chips (I use these)

  • 3 tbsp roasted sliced almonds

  • pinch of himalayan sea salt

Equipment

  • small or medium glass bowl

  • sauce pan

  • 2 baking sheets

  • parchment paper

Directions

Preheat oven to 350 degrees. Place almond slices on a baking sheet and roast for 5-6 minutes until fragrant. Remove from oven and set aside.

Place entire bag of chocolate chips in bowl. Add about an inch of water to sauce pan, turn on heat to medium and place bowl on top of pan to create a double boiler. With a spatula stir the chocolate chips continuously until chocolate has melted.

Add parchment paper to baking sheet and slowly pour the chocolate, spreading it out with spatula in a thin even layer.

Add seas salt, almonds and refrigerate for an hour or longer. Break up bark however you'd like and serve. 

This is a speedy 3 ingredient holiday dessert that will take you minutes to prepare.It’s delicious and allergy friendly. #paleobark, #chocoaltepaleobark, #paleo, #chocolatebark, #paleo, #vegan, #cameats, #paleo,

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Generally chocolate craving strike when I'm least prepared. So once again, I have to forage around the pantry for something in order to satisfy the all too intense craving. And so I find myself staring at the only chocolate I have on hand which comes in the form of powder. But no problem, I have bananas and avocados so I get to work. 

This recipe is luscious, rich, nutritious and very much satisfied my chocolate craving. As I've stated in the past, I enjoy food but I'm always after nutrient density, especially when it comes to sweets. 

I have to mention that two key ingredients will likely change the taste if they're left out. One is coconut butter, (i love this stuff) and the other one is cacao nibs. I really feel that both of these belong in the recipe but if you don't have nibs on hand, you can probably use some crushed almonds. 

So here we go!

  • Prep time: 10 minutes
  • Cooking time: none
  • Chill time: 2 hours
  • Serves 2-4 depending on your container (if you want more, double up)

Ingredients

  • 1 ripe avocado
  • 1 ripe banana
  • 1 tbsp coconut butter
  • 3 tsp honey
  • 3 tbsp cocoa powder
  • 1/4 tsp vanilla extract
  • 2 tbsp almond butter
  • 1 small pinch of salt
  • 1 tbsp cacao nibs for sprinkling on top 
  • optional: 1 tbsp collagen
  • small pinch of salt

Equipment:

  • food processor
  • spatula
  • small cups or ramikens 

Instructions

Combine all ingredients aside from cacao nibs and add them to food processor. Blend really well and pour or scoop into cups. Sprinkle with additional coco powder and top with cacao nibs. Chill in the fridge for 2 hours.