I am a sucker for both chocolate and spicy foods – so I figured why not combine the two? Using a high-quality, dark chocolate is key in this recipe so you can reap the benefits. If you can make your own fresh cinnamon, I say go for it! Cinnamon has incredible health benefits as well. It is the perfect recipe to whip up around Valentine’s Day or when you want a rewarding treat around the house. Having homemade snacks like this helps me forego the unhealthy food that is so easily accessible in today’s world!
Further Food Nutritionist Commentary:
By Karen Tayeh, Nutritionist
Spicy Chocolate Chili Pepper Bark
12 ounces dark chocolate (minimum of 70% cacao)
1 ½ tablespoons unsweetened cocoa powder
1 ½ tablespoons cinnamon
1 tablespoon sweet paprika
½ cup crushed cashews or almonds, or a handful of pistachios*
1 ½ tablespoons chili pepper
1 tablespoon Aleppo chili pepper
- Line a baking pan with wax paper.
- In a double-boiler*, combine all ingredients until chocolate is completely melted and the mixture is smooth. If you are using nuts or dried fruits, you may want to leave some aside for decoration after the chocolate has cooled.
- Pour chocolate onto baking pan. Spread out evenly.
- Be creative with some decoration at the end using leftover nuts.
- Chill for 20 minutes in the freezer, or until set.
- Break into pieces and store in an airtight container.
*if you don’t have a double-boiler, place 1-2 inches of water in a pot and place a metal mixing bowl on top. Heat over medium-low heat and stir all ingredients in bowl.
Per Serving: Calories: 82; Total Fat: 6g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Potassium: 13mg; Carbohydrate: 6g; Fiber: 0g; Sugar: 4g; Protein: 1g
Nutrition Bonus: Iron: 12%
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