Dark chocolate bark with salted almonds, sweet, crystallized ginger, and crunchy coconut is a trifecta to be reckoned with. Share this gluten-free and vegan treat with close friends and spouse and children for vacations through the 12 months.
I was on the cellphone with my grandmother last evening, and we have been chatting about how we equally felt a bit unhappy placing away our cheerful holiday getaway decor. I have but to archive the string of once-a-year vacation playing cards that are hanging in my window, and I continue to have a pair of wintery decorations up the magical period often whizzes by before I can really delight in it all. Since I didn’t see any of my family members in the course of the vacations, I have a pile of wrapped presents in my residing area to give to them this weekend. We will be in a cabin in the (snowy) woods for a belated holiday getaway get-collectively.
I made chocolate bark to present to good friends and coworkers in early December, but didn’t help you save any to share with my family members. Chocolate bark is a person of the easiest issues to make, so I whipped up anther variety today – using Blue Diamond Flippantly Salted Almonds – to convey to the cabin in a adorable Christmas-y tin.
The blend of the salted almonds with the sweet, crystallized ginger and crunchy coconut is a trifecta to be reckoned with. I employed Ghirardelli 60% cocoa chocolate chips (a staple in my freezer), but experience cost-free to go darker if you desire.
Though – according to the calendar – the 2015 holiday break season is guiding us, this gluten-absolutely free and vegan treat can be produced and shared with pals and family members to extend the holidays throughout the year. Mom, I hope I don’t try to eat the overall tin in advance of I see y’all on Saturday…
Pssstt…you could also appreciate this festive holiday dim chocolate bark with cranberries and pistachios.
- 2 cups dim chocolate – I use 60% cocoa chocolate chips
- ⅓ cup Blue Diamond Flippantly Salted Almonds
- ⅓ cup unsweetened coconut flakes
- ⅓ cup crystallized ginger, chopped
- Bit by bit soften the chocolate in a double boiler over minimal heat, or melt in the microwave by heating in 30 2nd increments (for close to 2 minutes).
- Pour the melted chocolate onto a baking sheet lined with parchment paper. Spread into an even layer with a spatula.
- Sprinkle with almonds, coconut and ginger.
- Chill in the fridge for close to 30 minutes, or until wholly established.
- Peel of parchment and split into pieces – take pleasure in!
This post is sponsored by Blue Diamond Almonds. Thank you for your assist on sponsored posts that help support Nutrition Nut on the Operate.
Initially published January 3, 2016.
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