Dark Chocolate Macadamia Bark w. Sea Salt

 

chocolate*adapted from Mark’s Daily Apple*

Indulgence. Something that many of us avoid. I think many people spend time holding themselves accountable for what they eat – especially if they adopt a paleo lifestyle or are partaking in other diets. It’s difficult to find a balance between eating healthy and honoring your body, while also allowing room for indulgence, pleasure, and fun. As a 20-something year old, I refuse to not participating in social outings or events with friends for the sake of my diet. I can’t live my life cooped up in my house not trying new cuisines or enjoying that blissful piece of cheesecake. I’m trying to set myself up for a long, healthy, full life, but I know I’m not promised tomorrow.

Part of coming up with my own baked goods and sweets is allowing myself to enjoy that balance. This recipe is “primal” and a much better option than some of the conventional brownies, cookies, etc. that we see on grocery store shelves. All there is to is melting chocolate, stirring in nuts, sprinkling sea salt and refrigerating. It’s important to use good chocolate – the darker the better. The macadamia nuts add a sweet, buttery component and the crucial sprinkle of sea salt on top really makes the flavor pop. Don’t skip it! The measurements are a guide, but the ratio of chocolate to nuts is really a preference. Next time, I’ll be adding more nuts.

  • 10 ounces dark chocolate (aim for 85% or higher cacao), chopped into pieces
  • 1/2 cup macadamia nuts, roughly chopped
  • 1/2 teaspoon sea salt

Heat the chocolate in the microwave or in a double boiler on the stove. Stir occasionally, removing from heat as soon as the chocolate melts completely. Remove the melted chocolate from the microwave or stove. Stir the macadamia nuts into the chocolate.

Line a rimmed dish of your choice with parchment paper or wax paper. The size of the dish will determine how thick the bark is. Spread the chocolate evenly in the rimmed dish. Sprinkle with sea salt. Refrigerate for at least 30 minutes, longer if chocolate isn’t solid yet. Use a knife to cut the bark into squares or misshapen pieces. Store the bark at room temperature.

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