This pecan chocolate bark recipe hits all the requisite salty, bitter and sweet notes plus a hint of roasted coffee beans. Cap off your meal with a little something sweet and feel good about it.
We interrupt our regularly scheduled Whole30 approved dinner recipe to bring you this Homemade Coffee Salted Pecan Chocolate Bark.
I thought we could all use a break.
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And, having just learned this morning that today is National Blow Your Resolution Day (or something like that. Who knew that was a day?!?) this bark candy is extra appropriate.
[clickToTweet tweet=”Coffee Salted Pecan Chocolate Bark, a low-sugar treat for your moderate side.” quote=”Your friends need to know about this bark recipe. So they can make some for you.” theme=”style1″]
That said, if you’re skilled in moderation, you don’t have to completely blow the whole thing sky high. Allowing a small indulgence with this pecan chocolate bark is still well within the bounds of reason. After all, it’s a relatively low sugar treat. And instead of framing it as “caving” or “cheating” you could choose to look at it as a “celebration” of being half way to the resolution success mark.
After all, that’s a pretty big deal!
However, if you’re sticking to your Whole30 with all of your guns, that’s awesome, too! This chocolate bark will give you something to look forward to. It also makes a lovely gift for Valentine’s Day.
I’m committed to practicing what I preach in terms of moderation this year. Somewhere along the way I told myself I could eat as much as I want as long as it was real food. This was my subconscious’s clever way of avoiding my weakness which is portion control.
You’d think, by my age, I would’ve worked through all this crap. But, like my voice teacher used to say, “Your issues will always be your issues. You just get better at recognizing them.” I’m not sure where my all-or-nothing attitude toward food (and probably other things but that’s a whole other blog) came from but it is definitely not serving me. Eating too much healthy food is still overeating and labeling treats “off limits” because I don’t trust myself not to eat the whole bag is sort of punitive.
So, I’m after a more reasonable approach.
So that’s what I’ll be working on this year, well beyond January and this Whole30. How about you? What’s your greatest mindset challenge and how are you addressing it? Let me know in the comments.
Desperate for more chocolate dessert recipes? Try these.
Red Wine and Dark Chocolate Chia Pudding
Salted Chocolate Avocado Pudding
- 12 ounces high quality dark chocolate chopped or shaved
- 1/2 tablespoon coffee flake sea salt
- 1/3 cup crushed raw pecans
- Lay parchment paper on a flat surface, like a counter or table top. Choose a low traffic area as the bark will take a while to set before it can be moved.
- Melt chocolate in a bowl over a pot of hot water, stirring constantly.
- Pour melted chocolate into the center of the parchment paper.
- Using an offset spatula, spread the chocolate out into a thin sheet.
- Sprinkle salt and pecans evenly over the surface. Pecans may need a light pressing into the chocolate.
- Work fairly quickly to get the toppings on before the chocolate starts to set.
- Once completely set, break into chunks and serve.
If you're not sure how to melt chocolate, here's a video that shows both the stovetop and microwave methods.
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