Get excited people. We are talking chocolate! In this case, superfood chocolate, as cacao is one of the highest antioxidant and magnesium food sources on the planet.
If you are sugar free (I hope so; you really are sweet enough already) and enjoy dark chocolate, you need to give this recipe a go.
This chocolate, cashew, chia seed crunch chocolate bark is candida friendly and anti-inflammatory (sugar, dairy, and gluten free), and takes minutes to prepare using just a few healthy ingredients.
4 oz baking 100% cacao or cocoa bar
2 tablespoons coconut oil
3 or more tablespoons xylitol, to taste
1 teaspoon vanilla
stevia drops to taste, start with just a few
cashews (raw or roasted and salted) and chia seeds
In a saucepan melt cacao bar over very low heat with coconut oil. Add in xylitol and stir until xylitol is dissolved. May need to turn heat up a bit to fully dissolve the xylitol but continue stirring to avoid burning the chocolate. Add salt, vanilla, and stevia drops. Taste this (its a hardship but someones got to do it) and adjust sweetness accordingly. You might want to add another tablespoon of xylitol. Add cashews and chia seeds; as much as you would like of each, and pour onto a parchment lined baking sheet. Put into refrigerator to harden for about 20 minutes. You can change up the nuts with coconut, goji berries, brown rice puffed cereal, or keep it plain with chia seeds. Store in the refrigerator.
You are welcome,