This Twisted Chocolate Bark recipe has a secret. It’s full of nuts, seeds and legumes! Yes I said legumes. I’ve been playing with different ways to use my Roasted Chickpeas in more ways than just eating them by the handful. Of course the hardest part is they are so amazing eating them by the handful you have to be intentional and set some aside for other uses. Or you can always make a double batch which is what I do.
The great part about this recipe is there is no measuring. I know, blasphemy. How can you have a recipe with no measuring. Well trust me this will will work no matter what. How could it go wrong with chocolate as the base.
The key is in the prep. You of course have to first make the Roasted Chickpeas. This is where you can really change up the flavorings of your Twisted Chocolate Bark by changing the seasonings you bake into the chickpeas. You can use just plain salt, maybe a little cinnamon, how about some cayenne pepper so your chocolate will have a kick. Maybe you want to toss it in a little cinnamon and achiote for that Mayan twist. I’ve used my Turkish blend as well and they tasted great on the chocolate.
You can also use that same principal with what you add to the top of your chocolate bark. Think about your favorite combinations. You could use some of Ali’s Candied Walnuts or Hallie’s Spiced Maple Pecans instead of plain ones. Maybe you want to drizzle a little honey (like the kind Shirley makes) on top or some gluten and dairy free caramel from Adventures of a Gluten Free Mom. If you like to make your own Home Made Marshmallows try Carol’s recipe from Simply Gluten-Free.
Here is my Twisted Chocolate Bark that I made yesterday. The fun thing is, it’s never the same twice. You may not see all of these ingredients on this bark, but these are my favorite ones to use.
Chocolate to melt for base (Enjoy Life chocolate chips used here, gf, df, soy free)
Turkish apricots diced
pitted dated diced
organic sunflower seeds
pecans broken into pieces
course sea salt
Really, do you need directions? It seems silly to give directions to a non-recipe but I gave ingredients so lets keep it balanced.
OK, melt the chocolate and pour it out onto parchment paper. Toss on your toppings, make sure you press them into the chocolate and then let cool to set up. Break up into pieces and then try not to eat them all at once. Good luck.
PRIZES read on.
This recipe is being shared on Tasty Eats at Home as part of A Gluten-Free Holiday. You can gather and give your recipes for Gifts of Good Taste. There will also be lots of giveways so make sure you leave a comment on her post. She’s giving away 5 copies of Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy and 2 copies of Artisanal Gluten-Free Cooking: More than 250 Great-tasting, From-scratch Recipes from Around the World, Perfect for Every Meal and for Anyone on a Gluten-free Diet–and Even Those Who Aren’t.
After I had taken photos of my bark I just couldn’t decide which ones to share, so I thought I would share a few in this video. It’s paired with a favorite song of mine back from when I used to teach Jazzercise. Enjoy.