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!
I took my Peppermint Chocolate Almond Bark recipe from DMC, and re-created it 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
Ingredients
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.
