Chocolate Bark with Espresso and Nuts

Developed by Sara Quessenberry for Cleveland Clinic Wellness

High in heart-healthy fiber and antioxidants, and rich in healthy fats, nuts are a key part of Mediterranean-style eating. Dark chocolate, too, is on the good-for-your heart list, as long as it’s made up of at least 70 percent cocoa. This recipe brings a variety of nuts and dark chocolate together for a 70-calorie, heart-smart treat.

Yield: 6 servings

10 ounces dark chocolate (70 percent cocoa bittersweet chocolate)
2 teaspoons instant espresso powder
1/2 cup walnut pieces, toasted
1/2 cup pecan pieces, toasted
1/2 cup almond slices, toasted

1. Combine chocolate and coffee and place over a double boiler.
2. Heat on a low flame.
3. Stir until chocolate is about three quarters of the way melted.
4. Remove from heat and stir until smooth.
5. In a mixing bowl, toss in the toasted nuts and mix well.
6. On a cooking sheet lined with parchment paper spread the mix and chill for about 30 minutes or until it sets.
7. Break into pieces and serve.

Nutritional Information:
Each 1/2 ounce serving contains: Calories: 70, Sodium: 15 mg, Sugar: 4g, Cholesterol: 0mg, Saturated Fat: 2g, Fiber: 1g, Protein: 1g, Carbohydrate: 5g

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