Gluten-free, low sodium
Both dark chocolate and nuts are especially heart-healthy. This simple dessert is perfect to serve to guests after dinner with tea and coffee.
Serves 8
13/4 cups dark chocolate pieces (You can use chopped chocolate bars or packaged chips. I use dark chocolate chips, which are 60 percent cacao, and one 10-ounce bag is about 13/4 cups.)
1 teaspoon canola oil (Almond, walnut, hazelnut, or extra-virgin olive oil is fine.)
1/2 cup crushed unsalted pistachios, raw
The zest of one medium orange
1. Pour the chocolate pieces into a medium-sized microwave-safe mixing bowl.
2. Add oil and stir it into the chocolate pieces.
3. Place bowl in microwave and heat on high for no more than 30 seconds at a time, stirring after each time, until chocolate is melted. Do not burn chocolate.
4. Pour onto a cookie sheet or baking pan that has been fitted with a silicone baking mat or nonstick parchment paper. Spread the chocolate out so that it’s about 1/8" thick.
5. Sprinkle crushed nuts and orange zest over, and set pan in a cool place until bark is hardened.
6. Break into irregular pieces. Bark will last a few days wrapped in plastic or wax paper.
Per serving: Calories: 220 | Fat: 16.6g | Saturated Fat: 8.9g | Protein: 3.3g | Sodium: 5mg | Carbohydrates: 20.7g | Fiber: 5.2g | Sugars: 15.2g | Iron: 3mg | Potassium: 213mg