T he funny thing is, that when I talk to my friends about their eating habits or workout routines, nobody even mentions the expressions “eating habit” or “workout routine”, but me – so I have a slight feeling they think I am either a total nutcase or extremely compassionate about what goes in my body and how I organise my day around fitness and visits to the gym.
And they might not be wrong – but whilst I seem dedicated and yes, sometimes too committed to sticking to a healthy diets and a regular exercise plan, I am secretly a big sucker for snacks with a sweet tooth.
But this sweet tooth is by far not as sweet as yours might be – I have been known to LOVE, no OBSESS about dark chocolate and anything above 75% of cacao makes my heart beat faster.
Pinterest-ing my way through a lazy hour after cleaning my apartment all morning, I again stumbled across a paleo food hack I wanted to try many many times before, but never gotten around to it.
The truth is, it was summer in Munich and the last thing I wanted is to make a (probably) delicious chocolate treat which I would devour and then maybe regret in favour of bikini-time.
But now it’s almost Christmas and I feel I should go with the rest of the world and indulge a little bit – plus indulgence does not mean gorging on high sugar sweets full of fast carbs which will send my blood sugar to the moon and back.
Within 10 minutes, a sugar-free treat was born and is now setting into form on my counter – I might celebrate the 4th advent sunday with it tomorrow – and should not have any regrets.
〰 PALEO 〰 PRIMAL 〰 SUGAR-FREE 〰 GLUTEN-FREE 〰 DAIRY-FREE 〰 LOW-CARB 〰
Dark Chocolate Bark
DARK CHOCOLATE (ABOVE 75% CACAO) IS KNOWN TO BE A NATURAL MOOD-BOOSTER AND ANTIDEPRESSANT, PLUS LOWERS YOUR BLOOD PRESSURE AND THE RISK FOR A HEART ATTACK. HENCE IT SHOULD BE PART OF A HEALTHY DIET.
- 30g coconut oil/ coconut butter
- 20g raw cacao powder
- 1 splash liquid stevia (or other paleo sweetner of your choice)
- 1 splash of vanilla extract
- slivered almonds
- pistachios (optional)
- coconut flakes (optional)
- dried raspberries (optional)
- Fill a large saucepan with water and bring it to a boil.
- In a smaller pot, add your coconut oil and melt it above the water bath until completely liquified.
- Add your cacao powder and stir well.
- Add in the vanilla extract and sweeter of your choice.
- Stir again and transfer the chocolate paste to the moods you are using to form the chocolate or pour the paste simply on a sheet of non-stick baking paper.
- Top the chocolate mix with slivered almonds or nuts/ berries of your choice.
- Let the bark harden for at least 8 hours or over night in your fridge.
- Serve with a cup of coffee or tea – take a picture and show me by tagging it with @doriloveslife.
NOTE: I filled my chocolate paste into Christmas cookie cutters on the baking sheet to create festive shapes for the last advent weekend.