I’m pretty sure this recipe is the primary reason people get up on a cold New Year’s Day and head out for some yoga! While it’s true that dark chocolate has several health-promoting benefits, the sugar (albeit smaller amounts than milk chocolate) and high fat content can offset these benefits if eaten in large quantities.
1 extra-large dark chocolate bar (400 grams). I used Waterbridge brand
All-natural crunchy peanut butter
Pink Himalayan Salt
1-1.5 cups of raw all-natural almond pieces
Break up the chocolate bar into small sections.
Melt the sections in a large pan on low heat.
With some larger chunks remaining, add the peanut butter. The amount is entirely at your discretion! If you like peanut butter, you can add as much as ¾-1 cup. The best part is that a small taste test is the best way to determine your preference ;)
Continue stirring the mix until the peanut butter is fully melted and well integrated into the dark chocolate.
Line a baking pan (pretty much any will do) with wax paper, and pour the mix onto the paper. Top with almond pieces and a sprinkle of Himalayan salt.
Place your bark in freezer for a few hours to set.
Pull your sheets from the freezer and break your bark into small pieces.
Store in an airtight glass container in the fridge for . . . indefinitely!