Get ready to do a victory dance! Jamie Gates is back and is here to bring you a quick and easy chocolate bark recipe. I feel like this bark grabs all the best winter flavors and puts them in one yummy place. Everything in this recipe is seasonal, meaning you can take the idea and make it year round with what’s in season.
Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Yeast Free, Cane/Refined Sugar Free, Sesame Free, Nightshade Free, Diabetic Friendly, Paleo, Vegan
Friendly Reminder: Source safe chocolate based on your needs. Pascha has great options, as does Enjoy Life. There are a few other contenders for those of you that need something made with maple or coconut sugar.
- Over a double boiler or in a bowl in a microwave, melt chocolate until smooth. On a waxed paper-lined baking sheet, spread melted chocolate in a thin layer.
- Sprinkle nuts, pomegranate seeds and orange zest over the chocolate. Very gently press toppings into the chocolate (but not all the way through).
- Refrigerate for 2-4 hours for the chocolate to set again. Break into shards.
PER SERVING (1 piece): 118 cal, 7g fat (3g mono, 1g poly, 3g sat), 1mg chol, 4mg sodium, 12g carb, (2g fiber, 9g sugars), 2g protein