Deep Chocolate, Dried Blueberry, and Pistachio Bark
Besides its deliciously rich flavour, it’s a smart idea to choose dark chocolate, as it contains more antioxidants. Be sure to read the label and choose bars that are 70 percent cocoa or more. This is a great recipe for people who don’t love baking but want to make a decadent treat.
7 oz (200 g) 70% dark chocolate, chopped
1 tsp (5 mL) finely chopped grated lime peel
1/2 cup (125 mL) coarsely chopped dried blueberries*
1/4 cup (60 mL) finely chopped shelled pistachios
*Note: this recipe also works well with cherries.
Line baking sheet with parchment paper and stash in freezer or fridge while preparing bark (chocolate will set faster if the pan is cold).
Melt chocolate in double boiler or small metal bowl set over pan of simmering water. Stir often. When completely melted, stir in lime.
Retrieve baking sheet from freezer or fridge. Tip chocolate mixture into centre of parchment and spread out into rectangle. Sprinkle with blueberries, then pistachios. Let cool completely or refrigerate until firm. Break into 12 pieces.
Makes 12 servings.
Each serving contains: 113 calories, 2 g protein; 7 g total fat (4 g sat. fat, 0 g trans fat); 10 g total carbohydrates (8 g sugars, 2 g fibre); 10 mg sodium
source: "Cookie Swap!", alive #362, December 2012
Deep Chocolate, Dried Blueberry, and Pistachio Bark
Directions
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.