According to renowned chef and cookbook author, Rocco DiSpirito, everyone should keep a stash of chocolate in their cabinet — and we won’t argue with him! (Check out his full list of pantry staples here.) Rich in disease-fighting antioxidants, the delicious dessert ingredient not only tastes great, but it’s good for you, too. The addition of almonds and coconut flakes, which are packed with healthy fats, give you a more satisfying crunch. Get your fill of the chocolatey goodness by mixing up this coconut-almond chocolate bark recipe — from DiSpirito’s new book, Healthy + Delicious — which takes a mere five minutes to make. Your sweet tooth, satisfied.
Coconut-Almond Chocolate Bark Recipe
Makes 4 servings
Prep time: 5 minutes
4 ounces stevia-sweetened chocolate (such as Lily’s), roughly chopped
1 tablespoon coconut oil
1 packet Stevia in the Raw
2 tablespoons chopped raw almonds
2 tablespoons unsweetened coconut flakes
- In a microwave-safe bowl, combine the chocolate and coconut oil and microwave for 30 seconds, then stir. Microwave another 30 seconds and stir again. If the chocolate is not melted at this point, begin microwaving it in 15-second increments, stirring after each one until the chocolate is melted. Mix in the stevia.
- Line a baking sheet with parchment paper. Pour the melted chocolate onto the lined baking sheet and spread the chocolate into a half-inch thick, even layer with a spatula. Sprinkle the almonds and coconut flakes on top of the chocolate and tap the tray a few times to get the toppings to adhere. Refrigerate for about 15 minutes to harden.
- To serve, break into large pieces with your hands.
Find more simple, delicious recipes like this in DiSpirito’s new book, Rocco’s Healthy + Delicious.