Superfood, Super Delicious, Chili Chocolate Bark!
It’s so amazingly yummy, you may lose your self-control.
Smooth dark chocolate with a crunch of cashew, dried coconut and a hint of heat from hot chili oil, every bite will leave you wanting more.
I’m not a big candy bar eater, but I love making batches of bark because I control the ingredients. I usually make a double batch and freeze half, if I lose control, there’s always more.
That’s what great about bark, other than the fact that it’s delicious, it’s fast and easy to make.
As far as candy goes, I like to think of this as a much healthier version of candy.
Dark chocolate…good for your heart.
Coconut…speeds metabolism, high in fiber and improves digestion.
Cashews…lower in fat than most other nuts and high in proanthocyanidins, a flavanol which help keep cancer cells from dividing.
This bark is a melt in your mouth slab of deliciousness with just a touch of heat from the addition of hot chili oil.
Hot chili oil… anti-inflammatory and analgesic properties.
The heat in this bark is subtle and warms a bit after swallowed. You may just need to make more than one batch, one to share and one just for yourself.
Chili Chocolate Bark
Print Recipe
Pin RecipeIngredients
- 1/2 cup coconut chips
- 12 oz. package of dark chocolate chips
- 2 tablespoons coconut butter
- 1/4 to 1/2 teaspoon hot chili oil
- 3 tablespoons cashew butter
- 3 cups whole cashews
Instructions
- Line a baking sheet with parchment paper and set aside.
- Place all but 3 tablespoons of coconut chips in food processor, process until finely shredded, set aside for later.
- Place a medium glass or metal bowl over simmering water bath.
- Place chocolate chips, coconut butter and hot chili oil in bowl and stir gently as it begins to melt.
- Remove bowl from saucepan when almost all of the chocolate chips are melted, add in the cashew butter and continue to stir until mixture is smooth and all chips are melted.
- Mix in the cashews and shredded coconut until well combined.
- Transfer mixture to parchment lined baking sheet and spread evenly. Sprinkle on remaining coconut chips, and place in fridge, allow to cool completely.
- When completely firm, break into pieces.
- Serve and Enjoy!
Notes
Store any leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 2 oz.
- Calories: 226
- Sugar: 10.6
- Sodium: 5.2
- Fat: 17.1
- Saturated Fat: 6.2
- Carbohydrates: 18
- Fiber: 1.9
- Protein: 4.9
- Cholesterol: 3.1
This post was shared with: Pint Sized Baker-Two Cup Tuesday, Lou Lou Girls-Fabulous Party, Marilyn’s Treats-Wake Up Wednesday, My Rays Of Sunshine-Wine’d Down Wednesday
This looks really good, love hot and sweet!
Thanks Valerie!
I think I would lose total control! The chili oil intrigues me…Sounds delicious!
Oh it is, I package mine in little snack bags so I’m not eating the whole batch at once.
Oh my gosh Sis! The look absurdly delicious! You have made my week!
You had me at chocolate! If I made this I’d have to hide this from my husband, because there wouldn’t be any left for me, he loves cashews! Pinned and tweeted! Thank you for sharing and it’s a pleasure co-hosting #OMHGWW with you again!
This recipe looks delicious, Celeste! Good for you ingredients, too. Great to co-host with you at #OMHGWW
Thanks Donna!
Celeste this bark looks delicious, the chili sounds interesting ingredient!!
Now I have to go check our another post where I saw protein bars.
Have a beautiful week!
Karren
★★★★
WOW! These look amazing.. I love the chilli & chocolate combination!!! My pleasure co-hosting with you this week! Evija xx
I could totally eat my weight in this!!
I’m with you. Every time I make it after my 6th or 7th piece I tell myself “this is my last piece”, but I just can’t stop.