Make This Chocolate Bark With Good-For-You Ingredients
If you like to reach for a little bit of chocolate before bed, why not add something to it that benefits runners?
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Most people like to grab something sweet after dinner. Does chocolate ring a bell? The problem with that is our bodies are recovering as we sleep; nighttime is actually prime time to recover. So why not add some good-for-you ingredients into that pre-bedtime chocolate? Because generally speaking, chocolate is made of plain and simple sugar and milk.
Seek out some good quality chocolate and try this recipe! You’ll make something sweet, salty and just a little bit crunchy. I picked up the tart dried cherries from Trader Joe’s and they have no added sugar! Cherries are amazing—they are one of the best foods for runners. Filled with antioxidants, tart cherries can reduce muscle inflammation and combat soreness. That’s why I call these little gems of goodness “endurance superfood.”
Be sure that when buying dried cherries they are unsweetened. If you can’t find unsweetened cherries try adding another dried fruit, but cherries are definitely my pick! I add some puffed rice cereal, some sea salt for that touch of salt, walnuts—hello omega 3s!—coconut and slivered almonds.
I’ve been on a hunt lately to find some new treats to serve for The Bachelorette night—a women’s equivalent to football night—and I think I have found it! Keep in mind that you can personalize this chocolate bark by adding any of your favorite toppings!
Tart Cherry Chocolate Bark Recipe
9 ounces dark chocolate (I use Lily’s Stevia-Sweetened Chocolate)
1 tablespoon of coconut oil
1/2 cup chopped dried cherries
1/4 cup shredded coconut
1/4 cup chopped walnuts
1/4 cup slivered almonds
Sprinkle of sea salt
Over a double broiler heat up water. Put the chocolate in the bowl and stir repeatedly. After a couple of minutes add the oil. Heat for around 5 minutes until everything is nice and smooth. You will need to take the bowl off the fire and continue to stir. Line a tray with parchment paper. Spread chocolate on the parchment about an inch think. Top with remaining ingredients—make sure the chocolate is still hot or else it won’t stick. Freeze for at least 1-2 hours or overnight. Break into pieces and serve. Keep frozen.