Every year holiday tables are graced with chocolate barks of all varieties: peppermint, candy cane, pretzel, white chocolate, etc. While they make lovely gifts, I find them overly sweet and lacking in any nutritionally redeeming qualities. So I devised a holiday bark that’s healthy, featuring popped amaranth grains, toasted almonds, sea-salt, and 70% dark chocolate full of known antioxidants. Because, why not give yourself and loved ones the gift of flavor and health?
Further Food Nutritionist Commentary:
By Katie Bishop, MS, Nutritionist
Holiday Sweets Makeover: Popped Amaranth Sea-Salt Chocolate Bark
1 cup raw almonds (to be chopped and toasted)
4 tablespoons amaranth (to be popped)
½ pound of good quality 70% dark chocolate (or semi-sweet if that’s too dark for you)
1 tablespoon coconut oil
pinches of sea salt (optional)
- Chop almonds to desired size (whole almonds are nice sometimes too).
- Either in a dry pan, or on a cookie sheet in the oven at 400 degrees, toast almonds until lightly browned.
- Heat a small saucepot with a lid over a high-medium flame for about 1 minute. Drip a drop of water in it, and if it beads up fast and disappears the pot is ready. Pour in amaranth grains, and cover. Shake the pot like you’re making popcorn, or in a mariachi band, for about ten seconds. Remove from heat, and add to the almonds.
- Chop chocolate, just so it will break down more easily.
- In a microwave or in a heat-proof bowl over a pot of simmering water (but never touching), melt your chocolate and coconut oil.
- Transfer almonds and amaranth grains to a non-stick surface, such as parchment, silpat, or anything silicone. I use a silicone loaf pan.
- Pour chocolate over the almonds and amaranth. Top with as much sea salt as you desire, and freeze completely before cutting.
- Keep refrigerated before serving or gifting.
Per Serving (with ½ teaspoon salt in recipe): Calories: 203; Total Fat: 15g; Saturated Fat: 7g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 99mg; Potassium: 15mg; Carbohydrate: 13g; Fiber: 4g; Sugar: 5g; Protein: 5g
Nutrition Bonus: Iron: 26%
You Might Also Like
By Steph Coogan MS RDN, Nutritionist
I created this recipe because I'm a huge fan of chia puddings for breakfast! I have it at least a couple of times a week and always include some nuts and fruit for a balanced start to the day. For this recipe, I included dried plums in order to suppo...
This chocolate frosty smoothie could be eaten for breakfast or dessert.. its that good! What makes it even better is that it’s totally healthy for you! What makes it healthy: Chia seeds are a nutrition powerhouse! The tiny seeds contain so ...
It’s no secret that I am a huge fan of chia pudding. And I absolutely love this low-carb berry and tahini combo. Not only does it taste amazing, but it’s packed with antioxidants, fibre, healthy fats, and protein, too! Mixed Berry & Tahini Ch...
By Gretchen Otte
I created this yummy new way to eat your eggs. It gives you that craving for a breakfast pastry, but without all the flour and carbs! It's all egg! This is great for my Type 1 Diabetes condition because it is all protein and no harmful processed carb...
By Melinda Winner
These stuffed strawberries are a favorite of my family. My eldest Grandson enjoys cooking almost as much as my children and I do. He flies in every summer and spends a few months visiting and this is something that is as easy for him to do as it is g...
Crispy on the outside, chewy in the middle, and filled with all that sweet lemon flavor! These lemon glazed cookies are the perfect gluten-free treat for spring! When it comes to desserts, I’m usually a chocolate girl all the way. But with sprin...