Autophagy activators: PO, CA, PB
Makes 16 servings • Prep time: 25 minutes • Cook time: 2 hours cooling time
Chocolate bark is a delicious way to indulge. Macadamia nuts add a great creamy flavor and some healthy monounsaturated fats. To spice up your chocolate bark even more, try a dash of cayenne, or ½ teaspoon curry powder or ground ginger.
1. Line a 9-inch square baking pan with parchment paper, leaving a few inches overhanging on two sides as handles. Fill a small saucepan with a couple inches of water and bring to a simmer over medium heat.
2. Put the chocolate in a heatproof bowl that will comfortably sit on top of the saucepan without touching the water (or use a double boiler).
3. Turn off the heat, set the bowl of chocolate over the water, and stir until melted and smooth. Be careful not to scorch the chocolate.
4. Pour two-thirds of the melted chocolate into the lined baking pan and spread it evenly with a spatula. Sprinkle the macadamia nuts evenly over the chocolate and then cover with the remaining chocolate, carefully spreading it into an even layer.
5. Refrigerate for at least 2 hours, until firmly set.
6. Use the parchment paper to remove the bark from the pan, and cut it into 16 squares. Store in an airtight container at room temperature.
Nutritional analysis per serving (1 square): fat 14g, protein 2g, carbohydrate 10g, net carbs 9g