Ever have those moments where you are dying for something sweet, but not wanting to derail your clean eating? I know I have! This recipe help appease my sweet tooth, and kept my clean eating goals on track!
Recipe by Emily Bowen
Makes One 5 1/2" x 3" pan
The Ingredients
1/2 cup dark chocolate (I love the Hu Kitchen chocolate gems)
1 tsp coconut oil
1/8 cup frozen raspberries, slightly thawed [Any berry works -- can also use fresh!]
1/8 cup crushed raw (unsalted) cashews
1/2 tsp flaky sea salt
The Instructions
Melt the chocolate gems and coconut oil in the microwave on 30-second intervals (or over medium-low heat on the stovetop).
Mash the slightly thawed raspberries.
Crush the raw cashews. Stir into melted chocolate.
Line a mini loaf pan (5 1/2" x 3") with parchment paper. Pour the melted chocolate with the crushed raw cashews into the tin. Top with the smashed raspberries. Sprinkle with flaky sea salt and place in the freezer for at least 30 minutes (I did an hour!)
Cut the bark & enjoy it! Store in a sandwich bag (with all the air pressed out) in the freezer. YUM, YUM, YUM!
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