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Spicy Chocolate Chili Pepper Bark

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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:

This sophisticated recipe satisfies your chocolate craving without added sugars and excites the senses with its spicy notes! Cacao is a known antioxidant and aphrodisiac. Adding the optional nuts will increase the protein and healthy fat profile of this divine dessert and will leave you feeling wholly satisfied!

By Karen Tayeh, Nutritionist
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Spicy Chocolate Chili Pepper Bark

  • Prep Time:10 Minutes
  • Cook Time:20 Minutes chilling time
  • Servings: 20-24 pieces

Ingredients

12 ounces dark chocolate (minimum of 70% cacao)

1 ½ tablespoons unsweetened cocoa powder

1 ½ tablespoons cinnamon

1 tablespoon sweet paprika

Optional:

 ½ cup crushed cashews or almonds, or a handful of pistachios*

1 ½ tablespoons chili pepper

1 tablespoon Aleppo chili pepper

Instructions

  1. Line a baking pan with wax paper.
  2. 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.
  3. Pour chocolate onto baking pan. Spread out evenly.
  4. Be creative with some decoration at the end using leftover nuts.
  5. Chill for 20 minutes in the freezer, or until set.
  6. 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.

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.

Nutrition Information

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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6 thoughts on “Spicy Chocolate Chili Pepper Bark

  1. Pingback: Cheap Spicy Chocolate – Business Idea Bank

  2. Arnold Toledo

    I used 90% dark ChocoIate and left out the paprika but added cocao nibs and 5 packets of stevia and a teaspoon of cinnamon.
    I didnt have the above chilli peppers but I used a teaspoon of ground chilli pepper flakes. Stuck in fridge. Cant wait to taste it.

    Reply
  3. Emilie Josephine

    Chocolate bark is a great quick sweet fix. I like to put crushed pistachios and sea salt and dried cherries in mine.

    Reply
  4. Pingback: Mrs. New York’s 3-Day Food Journal of Lupus Fighting Foods | Further Food

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