CRANBERRY PISTACHIO DARK CHOCOLATE BARK

Hello food lovers!

Today I’m sharing this delicious CRANBERRY PISTACHIO DARK CHOCOLATE BARK!

It’s a great option as a snack anytime of the day and it’s pretty easy and quick to make. I did it overnight for the following day to have some healthy sweet option to snack on!

So this healthy chocolate bark is made with a mix of chocolate and cacao powder+coconut oil.

I mixed those two chocolate options so that the sugar content would be less, since I am adding unsweetened cacao powder with coconut oil to the dark chocolate.

It will always depend on the % of the chocolate you use. In this case I used 75% so I wanted the bark to have less sugar content and that’s why I added the cacao powder+coconut oil. If you use chocolate that contains 85-90% cacao there’s no need to add the cacao powder+coconut oil. You see my point? :)

This healthy Cranberry Pistachio Dark Chocolate Bark is gluten free, refined sugar free, dairy free and vegan!

DIABETIC DIET TIP

The macronutrient content for this healthy Cranberry Pistachio Dark Chocolate Bark is GREAT!

If you break this chocolate bark in 6 portions, each portion will have:

1.8gr of protein · 4.6gr of net carbs · 2.1gr of fiber · 3.6gr of sugar · 8.3gr of fat

So as you can see the sugar content is good and combined with the other nutrients and healthy fats it won’t spike your sugar levels, as long as they’re stable around 80-110 mg/dL! If you would like to lower even more the sugar content of the bark, I would use a higher % of dark chocolate (like 90-95%) or omit the cranberries, since they’re a fruit and also add sugar content to the bark.

Let us know if you try to make it and how you like it!! Have a great Tuesday!

INGREDIENTS

1 & 1/2 tablespoon of coconut oil
1/4 cup or 20gr of unsweetened cacao powder
60gr of dark chocolate, at least 75%
1 tablespoon of dried cranberries
1 tablespoon of chopped raw pistachios

STEPS

In a bowl, melt the coconut oil (microwave) and add the cacao powder. Mix until fully incorporated.
Melt the chocolate chips and add them to the previous mixture. Mix well until everything is fully combined.
Spread the melted chocolate over parchment paper on a tray or mold.
Add the cranberries and chopped pistachios on top as desired.
Refrigerate for 30-60 minutes and brake into clusters.

* Store in the fridge.

! ! ! E N J O Y ! ! !

🇪🇸 Spanish:

INGREDIENTES

1 & 1/2 cucharadas de aceite de coco
1/4 taza o 20gr de cacao puro en polvo 100%
60gr de chocolate negro, al menos 75%
1 cucharada de arándanos rojos secos
1 cucharada de pistachos troceados

PASOS

En un bol, derretir el aceite de coco (en el microondas) y añadir el cacao en polvo. Mezclar bien hasta que quede bien incorporado.
Derretir el chocolate negro y añadirlo a la mezcla anterior. Mezclar bien hasta que quede bien mezclado todo.
Esparcir el chocolate por encima de papel de horno colocado en una bandeja o molde.
Añadir los arándanos secos y los pistachos troceados por encima a vuestro gusto.
Dejar en la nevera entre 30-60 minutos y una vez firme romper en trozos.

* Conservar en la nevera.

! ! ! D I S F R U T A D L O ! ! !

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients.