I am a recovering flour, sugar and dairy addict!
Although I have fared pretty well, and have accustomed my lifestyle to eating without these pleasures, there are times that I find it REALLY hard!
Birthdays, dinner and luncheons, and Holidays!
It’s December.. and I keep looking at all the fancy food recipes on my blog Dalla Mia Cucina.. and recognize the whoa is me attitude welling up inside as I over think this tight spot I have myself in. Over thinking is not a good thing, unless of course it brings about a new recipe creation. Which it did! :)
I took my Peppermint Chocolate Almond Bark recipe from DMC, and re-created them to satisfy my chocolate bark craving.
Although I didn’t add them here, you can surely add dried cherries. Cherries, dates, strawberries, blueberries, are all delicious alternatives to add a natural sweetness to your snacks and treats.
GF Chocolate Walnut and Coconut Bark Cookie
1 Pkg. Ultra Thin Rice Cake Squares
6 oz. 70–80% Dark Chocolate (or Stevia sweetened chocolate chips)
3 drops Stevia Liquid
½ Cup Unsweetened Coconut Flakes
¼ Tsp. Stevia Powder
½ Cup Walnuts or Almonds
Dried unsweetened fruit ie. cherries, dates, raisins
Prep and Directions
Line a cookie sheet with the rice cake squares (fill the gaps with slices
of rice cake).
In a bowl, toss ¼ teaspoon of stevia powder over the unsweetened coconut flakes.
In a microwavable bowl, add a few drops of liquid stevia, add most of the chocolate and heat in the microwave 30 seconds at a time. Stir till smooth enough to pour. Add a few more pieces of chocolate and stir till they are also are melted. (this is an easy tempering method to give you shiny chocolate)
Pour melted chocolate over rice cake squares and smooth over with a spatula.
While chocolate is still soft, sprinkle the coconut flakes, walnuts and dried fruit on top. *Lightly press into the chocolate
(* very lightly so you don’t break the rice cake squares).
Put tray into refrigerator for 30 to 40 minutes.
Take out of the refrigerator and break apart.
Store in an airtight container.