Hey ya’ll! I don’t think it’s a secret that I am all about seeing food as medicine. These days, I have the added goal of trimming down some of this dang “baby” weight that I gained while Sam was pregnant. Hahaha! Seriously, you guys. You cannot believe how crazy it is when your workout and eating buddy is preggers….I think I used it as a license to compromise! Now it’s time to get my booty back in shape. With that comes a whole lot more vegan recipes and super foods! I am not a stickler for cutting out food groups, but I know that my body does better trimming down on the meats on a daily basis. Basically, meat doesn’t have to be at every meal. LOL
The other way that I trim down is cutting back on the desserts. Obviously, right? However, there is something to be said about having that sweet little something after a meal. I do not need to scarf down a creme brûlée or anything, but just a little somethin’ sweet goes a long way in preventing me from bingeing on treats! That is why I typically turn towards simple little creations that satisfy my sweet tooth in one bite. This Vegan Mulberry & Pistachio Chocolate Bark is just that…something I can whip up in a jiffy and lasts for my week.
If you have never had mulberries you are in for a treat. They are chewy and taste of honey and flowers. I love to snack on them plain! If you are a fan of superfoods like acai, , kale, blueberries, and the like, then mulberries should be on your radar. Loaded with antioxidants and vitamins, they are little powerhouses.
For this recipe though, I am giving them the awesome vehicle of 72% cacao chocolate to get into my mouth! I love Trader Joe’s one pound bars! They are amazing quality and just happen to be vegan…a win-win in my book.
Get everything chopped and ready before you start seeding your chocolate. To seed the chocolate, chop 3/4 of the bar and use a glass bowl to melt it in the microwave. Watch it every 30 seconds or so, so that it doesn’t burn. Make sure that the remaining 1/4 of the bar is chopped fine. Once the chocolate is melted, transfer it into a room temperature bowl and add the finely chopped chocolate, stirring constantly with a spatula. You want to scrape the bottom and sides as you stir, until the temperature drops down to 82F. I like to use my digital meat thermometer for a quick temperature read. Then just pour out the chocolate onto a cookie sheet prepared with wax or parchment paper and get ready to work fast!
Sprinkle the chopped mulberries and pistachios all over the chocolate and follow with a sprinkle of sea salt. Once the chocolate sets (cools and hardens), use your hands to break it apart. Dessert ready!
Honestly, I love this dessert just as much for the chewy, delicious goodness as much as I do for the speed at which I can whip it up! Oh, and then there is the fact that it is a treat that is actually feeding my body a healthy dose of antioxidants. Sure, you can share this with peeps, but you could also easily wind up stashing it away for private savouring. Your call. Hahaha.
Loaded with antioxidants, you can feel good about this little "pick-me-upper" snack! The snap of dark chocolate mixed with the chewy sun-dried mulberries is just magical in the mouth. This is a killer way to mix up a couple of super foods!
- 1 lb % cacao chocolate bar
- 1/2 cup sun-dried mulberries, chopped
- 1/4 cup pistachios, chopped
- 1/2 tsps coarse sea salt
Prepare a cookie sheet with wax or parchment paper. Then, chop your mulberries and pistachios, and have your salt ready at hand. Once the chocolate is ready, this will be a very fast process.
Using a serrated knife, chop up the chocolate bar. Melt 3/4 of the chocolate in a glass bowl in the microwave, checking every 30 seconds so as not to scorch the chocolate. Make sure that the remaining 1/4 of the chocolate is chopped up fine. Once your melted chocolate is smooth, transfer it to another bowl and add the finely chopped chocolate. Mix with a spatula, scraping the bottom and sides of the bowl until it reaches 82F (I love to check with my digital meat thermometer for ease!)
Using your spatula, scrape the bowl clean, pouring the chocolate out onto the prepared cookie sheet. Sprinkle the chopped mulberries and pistachios evenly all over the chocolate. Follow up with a sprinkle of coarse sea salt.
Once the chocolate "sets" (cools and hardens), use your hands to break it up into shards for serving. You can keep this on the counter in Tupperware, if not too warm of a day. Otherwise, you may keep it in the fridge...just be aware that your chocolate may bloom (get white streaks running through it...but it will still be yummy). Heck, I even like to store these in the freezer for extra SNAP!