I recently returned from Costa Rica, where cacao is grown, and I brought back some organic cacao and some organic raw, sprouted nuts. I decided to make some dark chocolate candy bark with them to celebrate Valentine’s Day. This is easy to do, and my daughter and I thought it turned out absolutely scrumptious. I used raw, sprouted, chopped almonds, brazil nuts, and pumpkin seeds in this particular recipe, but pistachios or pecans (or other nuts or seeds you like), would also be delicious.
Studies indicate that consuming small amounts of dark (at least 70 percent cacao) chocolate on a regular basis can lower blood pressure and decrease the chance of a stroke. Dark chocolate may also protect brain health and boost memory.
Sprouted nuts and seeds are easier to digest by removing their enzyme inhibitors. Raw sprouted nuts and seeds are rich with vitamins and minerals and contribute to this delicious healthy dessert treat. I sometimes sprout my own nuts and seeds by soaking them overnight in pure water, then drying them in the sun or in my dehydrator to make them crunchy again.
You can also purchase already sprouted organic nuts and seeds at many stores or you can also order them on-line. Some brands to look for are: Go Raw, Living Intentions, and Living Nutz.
Here is an easy recipe for Chocolate Candy (this type of candy is frequently called “Bark”) that you can use as a guide, and use your own choice of fruits, nuts, and seeds.
Ingredients
2 cups dark Chocolate Chips (70% cacao would be the healthiest choice) You can also use a mixture of types of different types of chocolates, if dark chocolate is not something you like.
1 cup chopped sprouted nuts and seeds (almonds, brazil nuts, and pumpkin seeds are good choices) I chopped about 3/4 cup of the seeds and nuts very finely (in my coffee bean grinder) to mix into the chocolate. Chop 1/4 cup of the nuts less finely to add on top as a finish to your chocolate.
3/4 cup dried fruit of choice (I used tart cherries, but cranberries, apricots, strawberries, blueberries, raspberries, pineapple, and mango are also good choices.)
1/2 tsp. mineral-rich salt
2 T. pure unprocessed coconut oil
Directions
1. Use a double boiler to melt your chocolate chips with the coconut oil and salt, until they are melted. I recommend stirring it as you melt this combination, so the mixture becomes creamy. You want to stir the chocolate until the chocolate is really smooth. If you need to, you can use a hand mixer.
2. Remove from heat and stir in 3/4 cup of your finely chopped nuts and half of your chopped dried fruit into your melted chocolate mixture.
4. Spread the chocolate nut and fruit mixture onto a lightly coconut-oiled or buttered parchment paper on a freezer safe pan or baking dish.
5. Sprinkle with the remaining nuts, seeds, and dried fruit.
6. Refrigerate or freeze until firm.
7. Cut or break into pieces.
8. Store in an airtight container in the refrigerator.
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