An indulgent yet healthy Christmas treat of dark chocolate topped with goji berries, pistachios and coconut.
The decorations and lights are going up in our towns and everyone I know has already made some inroads into their shopping….so is it acceptable to start posting Christmas recipes yet?! Of course it is. There’s nothing wrong with a little forward planning when it comes to the festive season!
But as much fun as Christmas is, it can also be a very expensive for most families. Along with the presents and toys we can get caught up in buying mountains of foods, much of which will end up going to waste. As part of their Live Well For Less campaign, Sainsbury’s have asked us food bloggers to come up with ideas for using up leftover ingredients. I chose chocolate as I always seem to have half used bars of chocolate in my cupboard and I decided to make a Superfood Chocolate Bark.
Chocolate Bark is one of my favourite things to make at Christmas. You can add so many different toppings to it and looks impressive enough to pull out when you have guests visiting. It also makes a great edible gift, simply package it up nicely in a jar or a box and finish with some Christmas ribbon.
This year I’ve decided to make my bark “super”. I already know December is going to be a month long indulgence so I might as well try to sneak in some goodness where I can. I used goji berries, pistachio nuts and desiccated coconut in my recipe and the chocolate is 70% cocoa, packing this treat full of antioxidents to keep us happy and healthy for the festive period!
Do you have more ideas on how to use up leftover chocolate? I’d love to hear them.
Superfood Chocolate Bark
Prep Time: 10 mins- Cook Time: 3 mins
- Total Time: 13 minutes
Yield: 4 1x
Category: Snacks
Cuisine: European
Print Recipe
Pin RecipeDescription
An indulgent yet healthy Christmas treat of dark chocolate bark topped with goji berries, pistachios and coconut
Ingredients
- 200g dark chocolate
- 1/4 tsp vanilla extract
- 2 tbsp pistachios (shelled and halved)
- 2 tbsp goji berries
- 1 tbsp desiccated coconut
Instructions
- Line a dish with baking parchment. I used an 8x8in dish but you can use a smaller or bigger one depending on how thick or thin you want your bark to be.
- Sit a heat proof bowl in a pan of boiling water over a medium heat. Break the chocolate into small pieces, add to the bowl and stir continuously until it has all melted. Add the vanilla and mix well.
- Pour the melted chocolate into the parchment lined dish. Top with the pistachios, goji berries and coconut.
- Place in the fridge for 30 minutes or until the chocolate has set.
- Store in the fridge for up to 1 week.
**DISCLAIMER**  I was asked by Sainsbury’s to create a recipe for inclusion in their Christmas Leftovers roundup and was compensated for my time spent doing so.
So beautiful I make this year round and not just for Christmas and makes a really thoughtful gift. Great idea.
★★★★★
What type of chipset do you buy markets or else were
Hi,
Do you use dried goji berries? Do you soak them or anything before adding to the mixture?
Thanks
Yes I use dried and no I don’t soak them!
Looks AMAZING. I get a little queezy when I eat some types of goji berries. I think there is a wide range of quality with most superfoods, try and find some high quality goji berries for something like this, worth spending a little more for the best.
Absolutely Martin. I totally agree!
Yum, it looks absolutely divine! Perfect homemade gift! #FoodYearLinkup
Thanks Mel. It would certainly make a great edible gift!
Hi Ciara, I just wanted to let you know about a new monthly linky that I’ve just set up. The theme this month is christmas and new year (it changes each month). I’d love it if you’d come and join in. It’s at myrecipebook.co.uk/news/fbc-whats-on-December-2014/ if you’d like to take a look.
Thanks
Thanks Charlotte I will definitely check it out!
Thanks for linking up
My pleasure! I love the idea of the Christmas recipe link up.
This is SO my kind of treat, bar the nuts (weeping here) I would love this, in fact can you start an e-shop and I’d order direct. I love your blog, your recipes and images are always wonderful, off to add you to my blog roll! Thanks so much for linking up to #tastytuesdays
★★★★★
Thank you so much Vicki. You are always so kind and complimentary xx
This looks so pretty and a great way to use up dark chocolate. I end up with lots of bit of dark chocolate too, I used a few squares in stew to deepen the flavour and makes a really glossy sauce. I also add it to hot custard for instant chocolate custard and serve with bananas. #TastyTuesdays
Oh wow you have some great ideas for using up chocolate. I keep meaning to try some in a chilli. Its supposed to be amazing!
This is so pretty and would make a great gift.
Yes, packaged up nice and pretty it would be a lovely gift!
Perfection! Have pinned for later. Its right up my street #tastytuesday
Thanks Rebecca I hope you enjoy it!
Great idea! I love the idea of something sweet but with a bit of goodness too! Nice, festive recipe
Thanks Megan. I’m all about sneaking in some goodness to my treats!!
Love the idea of making chocolate bark – this looks fab! x
Thank you. It’s definitely worth trying!
Looks delicious! Peppermint bark is on my to do list for Christmas. There’s never any leftover chocolate in this house though!
Lol! That’s what everyone is saying to me. I think I just buy so much of the stuff I always have half used bars in the cupboard!
What? Left over chocolate??!! That certainly doesn’t exist in this house!! Looks like a yummy bark though!
Ha ha! I think I just buy too much!
This chocolate bark is so pretty and I love that it’s so simple to make AND it’s rocking some awesome super-foods 🙂 Pinned!
Thanks Ceara!
Yum!!
The problem is I’d want to eat all of it and then it probably wouldn’t be so healthy 🙂
I’ve not seen you writing for sainsbury’s before, have you just joined their bloggers network?
That’s why I use high % cocoa chocolate. Its healthy but I can’t eat a whole lot of it!! I joined their bloggers network a few months ago and have a done a few posts for them since then.