Disclaimer: I made slight modifications to the recipe and used different fruit and nuts to make the chocolate bark.

Like most, I overindulged during the Christmas holidays. I feasted on the typical West Indian fare – Black Cake – aka rum cake, macaroni pie, and sweet bread. And I of course, celebrated the holidays with numerous glasses of prosecco.

Now it’s time to detox.

While meal prepping for the week, my sister texted me a recipe for chocolate bark that she just made.  Although it looked good, I wasn’t too sure if I should make it because I really wanted to watch what I eat. This is damn near impossible when you are a foodie!

I looked at the recipe and noticed that it was a “healthier” version of the normal super sweet, high caloric chocolate bark. I thanked her and said that I would make it and post the results on my blog.

She read the recipe on Desiree Nielsen’s blog – (she’s a registered dietician, the host of Allsorts podcast and the author of the plant-based cookbook, Eat More Plants).  Click here to read her recipe for the chocolate bark.

As mentioned in the beginning, I took some liberties with the recipe and used the fruit and nuts that I had on hand.  I used almonds, raisins and sesame seeds.

This is how it came out.

For anyone nervous about making this…don’t be!  It is super easy to follow. There aren’t a lot of ingredients involved, so you can finish the whole process in less than 20 minutes.

Once I combined all the ingredients, I poured it onto a baking sheet and placed into the freezer.

I waited 20 minutes (it only takes ten minutes to freeze), took it out, and broke the bark into pieces. 

It looked and tasted great (check out the pic at the top), satisfied my sweet tooth, but I didn’t feel guilty for eating it. I used unsweetened cacao powder, so it wasn’t sweet at all.

Would I make this again?

Definitely!

Have you tried the recipe? Let me know in the comments how it came out.