Dark Chocolate Bark

I get a lot of ‘can I eat dessert?’ questions in clinic. I think nutrition is a celebration of good health and good health is about balance and resilience. The thing is though, we crave less sugar when we are caring for our health and addressing sleep, stress and optimal blood sugar balance. Imbalances in these areas affect our hormones and it is our hormones that affect our food choices. When it comes to dessert, I think small portions and good quality are key, often recommending sweets it to be shared among others, too and not always in the house.

This is a rich dark chocolate treat and is between bark and rocky road. It is heavenly, just sweet enough and has wisps of sea salt and rosemary. I love to make these in mini silicon muffin moulds as they are appropriate portion sized and these are nutrient dense – less is more!

INGREDIENTS

1/3 cup coconut oil

½ cup honey (SIBO friendly)

2 tbsp. nut or seed butter of choice (I like sunflower or cashew)

1/3 cup cocoa powder, unsweetened

½ tsp. sea salt

2 tbsp. chopped rosemary

2/3 cup pumpkin seeds, raw

1/3 cup sunflower seeds, raw

METHOD

Add coconut oil to a saucepan and warm on very low heat. Stir in the honey and then sea salt and cocoa powder. Add the seeds and stir. Portion into mini silicon muffin moulds, it should make about 24.

Store in the freezer until ready to eat!

In good health,

Sarah

Nutritional Therapist BA., DipION