alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Almond Espresso Bark

    Share

    Almond Espresso Bark

    Forget the tin of cookies; this bark will truly bring holiday joy. Adding in the coffee serves to heighten the chocolate goodness. The bark can be made one week ahead of time if kept chilled.

    Advertisement

    12 oz (340 g) dark chocolate, chopped
    1/2 cup (125 mL) +1 Tbsp (15 mL) unsalted almonds, chopped in half
    1/2 cup (125 mL) +1 Tbsp (15 mL) dried cherries
    1 Tbsp (15 mL) instant espresso powder or very finely ground coffee
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) coarse salt, such as fleur de sel

    Line baking sheet with parchment paper. Melt dark chocolate in double boiler or heatproof bowl set over pan of lightly simmering water, stirring often.

    Stir in 1/2 cup (125 mL) almonds, 1/2 cup (125 mL)cherries, espresso powder or ground coffee, and cinnamon. Spread chocolate mixture onto baking sheet. Sprinkle with remaining almonds, dried cherries, and salt. Chill in refrigerator until firm, about 30 minutes. Break into pieces of desired size.

    Makes enough for 3 to 4 gifts.

    Each 2 oz (56 g) serving contains: 209 calories; 3 g protein; 14 g total fat (7 g sat. fat, 0 g trans fat); 18 g total carbohydrates (10 g sugars, 4 g fibre); 55 mg sodium

    source: "Love Bites", alive #386, December 2014

    Advertisement

    Almond Espresso Bark

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.