I don’t generally have candy in the house, but Ghirardelli bittersweet chips suffice just fine and are a pantry staple. My husband and daughter are also big fans and to be honest, I think in moderation dark chocolate is an important party of a healthy diet. Key word there is moderation; not gonna lie, moderating intake of this “healthy” snack has been a problem.
I love Trader Joe’s but as it’s definitely not my closest grocery store (and it doesn’t always have certain items I need), I get there about every 6 weeks. They have amazing treats like chocolate covered honey roasted nuts, etc; just great concoctions overall. I wanted to make my own (surprised?). I bought their “Pound Plus” of 72% chocolate (the darker the better for your health), sliced roasted almonds, and these roasted coconut chips and figured I could make bark.
Bark is THE EASIEST DESSERT EVER. And yes, that deserved all those capital letters. You melt chocolate, spread it on a sheet, and top it with whatever you want. I store bark in tupperware in the fridge. The best part is you can spread it as thin as you want, making it even lower in calories. This is a treat that I can, with complete sincerity, describe as healthy. Feel free to add your own additions, but keep in mind that some things don’t fare as well as time goes by. Like, pretzels for instance. Great in theory, but unless you’re eating the bark right away they aren’t going to taste so great after a few days. If making this exactly as written, don’t forget the salt – it adds to the delicious deliciousness.
Bittersweet Salted Coconut Almond Bark
Makes roughly 40 pieces
1 lb. 72% bittersweet chocolate, chopped well
2/3 c. sweetened coconut chips
2/3 c. roasted sliced almonds
pinch of kosher salt
1. Line a large, flat, baking sheet with parchment paper. Make sure coconut and almonds are nearby and ready to use.
2. In a large glass bowl, microwave chocolate for 1 minute. Stir and microwave for another minute. Stir well until all chunks melt and chocolate is smooth (depending on microwave, you might need to microwave another 15 seconds).
3. Pour chocolate on onto parchment and spread with a small offset spatula, rubber spatula, or even the back of a spoon. Spread to about 12 x 15 inches, or the space of the baking sheet.
4. Immediately sprinkle generously with almonds and coconut. Finish with a pinch of salt. Let cool at room temperature or chill until completely firm. Break into pieces and keep in airtight container or fridge, depending on the temp of your kitchen.
