Pomegranate Dark Chocolate Bark
Originally posted February 15, 2018 | Jenni Eicher
In honor of Valentine’s Day, I created a simple and satisfying chocolate dessert to share with our members at Orangetheory Fitness. It was a hit and in honor of sharing the love, I’ll continue with sharing this recipe.
Keep in mind, the baking chocolate I used had organic sugar added as it’s 70% cacao. I didn’t think many people would be down with 100% that I normally use and when you use cacao powder with coconut oil and a bit of maple syrup (yes, another sugar source) it needs to be refrigerated to maintain it’s consistency. Thus, I opted for a bit of sugar. With the single size portion (2 – 2 inch pieces), there is nothing to worry about. Plus I always find that allowing for little indulgences help to reduce the chances of binge eating.
- Fine Bakers Chocolate (I used Guittard's)
- Sea Salt
- Pomegranate Seeds
- Fresh Raspberries
- Toasted Almonds.
Melt, 8 oz Fine Bakers Chocolate (I used Guittard’s) using a double broiler.
Spread on a parchment lined sheet pan until it’s about 1/8 of an inch thick.
Sprinkle with Sea Salt.
Top with one of 2 combos: Pomegranate Seeds and Pistachios OR Fresh Raspberries and Toasted Almonds.
Allow it to cool to room temperature.
Break in to bite size pieces, about 2 inches and store in the fridge.