This is one decadent and sexy recipe that makes the perfect Valentine's gift or eat-in-bed dessert. I am not the hugest fan of the phrase "super-food" but these particular ingredients truly deserve that notoriety. I also tried to make sure that with this variety of toppings you got a deep sensory experience in fragrance, flavor and texture - crunchy, chewy, crisp, soft, tangy, spicy, earthy, salty, sweet. Simple to make and packed with hormone balancing ingredients - this bark will get you glowing from the inside out.
Antioxidant-rich dark chocolate pairs gorgeously with ruby-hued cacao butter to make a stunning base. Pile on the toppings for a truly guilt-less indulgence - balancing rose petals, inflammation banishing turmeric, and tummy-loving cardamom make quiet the pair. Just the benefits of pistachios alone are amazing - heart healthy, dry-skin banishing, iron absorbing and fiber rich - this nut will have you on your way to feeling great in no time.
Servings: 20 • Prep Time: 20 min • Freezer Time: 30 min
- 4 bars of good quality dark chocolate (I love this brand)
- 1/2 lb cacao butter
- 2 tbsp. coconut oil
- 2 tsp. beet root powder
- 1 tsp. vanilla extract
1. Begin by finely chopping or grating the dark chocolate and cacao butter and placing them in separate glass bowls, each with 1 tbsp. of coconut oil which will help to get things moving.
TIP: I find that grating the cacao butter on a cheese grater works best to get an even and fast melt.
2. Microwave the cacao butter 30-40 second increments, stirring intermittently. It will take apx. 3 minutes to become fully melted.
Alternatively, you can of course do this over a double boiler.
3. Once both are fully melted, incorporate the beet root powder and vanilla to the cacao butter - this will turn it a gorgeous pinky red color.
4. While the cacao butter is firming up, perform the same melting method with the chocolate - it will take a bit less time - apx. 2 minutes - to become fully melted.
5. Line a sheet tray with parchment paper and pour the melted chocolate over the top, spreading into an even 1/4 layer with a spatula.
6. Using a tablespoon, drizzle the cacao and beet powder mixture in long vertical lines over the melted chocolate. Then take a knife and drag it diagonally first left to right and then right to left creating a marbled effect (sort of like this image).
NOTE: Although it looks incredibly cool, you can totally skip the 'marbled' part of this recipe, shaving off time and money - under all those toppings no one will hardly be the wiser anyway.
- 1/2 cup raw pistachios
- 1/4 cup dried goji berries
- 1 tbsp. dried rose petals
- 2 tbsp. coconut flakes
- 1 tsp. ground cardamom
- 1 tsp. ground turmeric
- 1/2 tsp. pink salt
7. While the chocolate is still warm, sprinkle over all of the toppings evenly and gently press down with the back of your hand to secure the pieces.
8. Place the entire sheet tray in the freezer and allow it to set up for at least a half hour.
9. Use a knife to break up the bark into jagged pieces. Serve immediately or store in an airtight container in the fridge for up to 2 weeks!