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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.

Pomegranate Dark Chocolate Bark

Pomegranate Dark Chocolate  Bark Pomegranate Dark Chocolate Bark Print This
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Fine Bakers Chocolate (I used Guittard's)
  • Sea Salt
  • Pomegranate Seeds
  • Pistachios
  • Fresh Raspberries
  • Toasted Almonds.

Instructions

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.

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