Image

HANDS-ON: 10 MIN. // TOTAL: 40 MIN. // MAKES 9 PIECES

dark chocolate with cranberries and pepitas

This recipe is super easy to make and is a big upgrade from any chocolate candy you can find at the grocery store. A touch of salt plays up the cranberries’ sweetness when paired with dark chocolate. Use this as a base and substitute other nuts and dried fruits like dried cherries and slivered almonds, or peanuts and raisins. The recipe directions give you the option to make chocolate cups in mini-muffin pans, bark, or granola crumbles.

5 ounces bittersweet chocolate chips (about 3/4 cup)

1/2 teaspoon ground cinnamon

1/4 cup sweetened dried cranberries or other chopped dried fruit

3 tablespoons raw unsalted pumpkin seed kernels (pepitas)

Cooking spray (optional)

1/8 teaspoon flaky sea salt or kosher salt

1 Microwave the chocolate in a microwave-safe bowl on high until melted, about 11/2 minutes, stopping to stir the chocolate every 30 seconds. Stir in the cinnamon, cranberries, and pumpkin seed kernels.

2 Lightly coat 9 baking cups of a mini-muffin pan with cooking spray, or line a 15 x 10-inch rimmed baking sheet with aluminum foil. Spoon the chocolate mixture by tablespoons into the prepared muffin cups, or spread it over the prepared baking sheet to 1/4-inch thickness. Sprinkle the salt over the chocolate mixture. Freeze for 30 minutes. Remove the pieces from the muffin pan, or break the chocolate sheet into 9 equal pieces. Transfer to an airtight container; store in the freezer for up to 2 months or in the refrigerator for up to 1 week.

(SERVING SIZE: 1 CHOCOLATE CUP OR 1 PIECE OF BARK): CALORIES 122; FAT 8G (SAT 4G, UNSAT 3G); PROTEIN 2G; CARB 12G; FIBER 2G; SUGARS 9G (ADDED SUGARS 6G); SODIUM 32MG; CALC 1% DV; POTASSIUM 2% DV

DARK CHOCOLATE GRANOLA CLUSTERS: Prepare the recipe as directed in step 1, and stir 3 cups whole-grain, gluten-free granola (such as KIND Maple Quinoa Clusters with Chia Seeds) into the chocolate mixture. Spread the mixture evenly over a foil-lined baking sheet. Freeze for 30 minutes. Break the larger clusters apart. Store in an airtight container in the refrigerator for up to 1 week. Eat like trail mix or use as a yogurt topping. Makes about 6 cups (serving size: 1/3 cup).

dark chocolate

The satisfying bittersweet bite is rich in flavonoids, which have been shown to improve cognitive function and possibly reduce blood pressure and the risk of blood clots. It also encourages the release of endorphins, which elevate your mood. For maximum flavonoid benefit, choose a dark chocolate that contains 60% cacao or higher, and avoid those made with alkalized or Dutch-processed cocoa.