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Dark Chocolate, Fruit and Nut Bark

Featured in the Honolulu Star-Advertiser on October 8, 2014.

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Ingredients:

Dark Chocolate, Fruit and Nut Bark

  • 1 bag (16 ounces) dark chocolate chips
  • 1/2 teaspoon dried chipotle chili flakes
  • 1 tablespoon spirulina powder (optional; algae powder; available at health food stores)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped dried mangoes
  • 1/2 cup shelled pistachios
  • 1/2 cup roughly chopped pecans

Directions:

  1. In a double boiler (glass bowl over a large pot of simmering water) over medium-high heat, add chocolate, chipotle flakes, and optional spirulina.
  2. Using a spatula continuously stir the ingredients until smooth and melted.
  3. Pour chocolate onto a 9 x 11 inch baking sheet lined with parchment paper, use the spatula to evenly spread chocolate.
  4. Sprinkle cranberries, mangoes, and nuts on top the chocolate.
  5. Refrigerate tray until chocolate has hardened, about 1 hour.
  6. Break bark into 2-inch squares.

Makes 20 pieces.

Approximate Nutrient Analysis per serving (not including optional spirulina):
160 calories, 9 g fat, 5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 22 g carbohydrate, 2 g fiber, 12 g sugar, 1 g protein

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