Chocolate Bark

by

GFCF/Paleo, Nut-Free, Egg-Free

This is Paleo and Primal but not SCD/GAPS because of the chocolate. It’s delicious and low in sugar. A square 1/12 of the recipe has only 1gram of sugar plus whatever is in any dried fruit added. To make soy-free, confirm your chocolate does not contain soy. (Enjoy Life Mini Chips are soy-free.)

Ingredients

  • 2 oz organic dark chocolate (dairy‐free) bar, 65‐75% cocoa
  • ½ cup raw coconut oil
  • ½ cup ghee, cocoa butter, or coconut oil
  • 3 oz nuts, dried fruit, or trail mix
  • 1‐2 dried shredded coconut (no sulfur or sugar)

Directions

Melt dark chocolate in double boiler or in a pot on very low heat. Add coconut oil and ghee, stir on very low for 1‐2 minutes, then remove from heat and finish melting the oils.

Line a small (6×8) Pyrex dish or baking sheet with parchment paper. Sprinkle the nuts, fruits and shredded coconut along the bottom of the dish. Pour the melted chocolate over the top and cover the nuts and fruit. Put in freezer, after 45minutes or so when it’s hardening but not too frozen, cut the bark, then continue to freeze for 2 hours or until frozen.

12 servings
20 minutes

 

Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

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