The BARK Isn't Worst than the BITE
Or is it the BITE isn't worst than the BARK, or maybe the BARK is better than the BITE, hmmmm??? The BITE is as good as the BARK??? That's it!!!! The BARK is as good as the BITE. Oh well, what I am really trying to say is that both are pretty darn good!!!!
Most of us have a pretty difficult time giving up sugar, even if we have some idea of the negative affects it can have on our bodies. An abundance of sugar can cause our livers to become resistant to insulin, an important hormone that help turn sugar in your bloodstream into energy. Which means your body isn't able to control your blood sugar levels, leading to type 2 diabetes. High blood sugar levels can also lead to an increased risk of heart disease and increased weight gain.
Face it, sugar is sugar, but there are sweetener options that are lower on the Glycemic Index and more organically produced than white sugar. The two I usually use when making sweet treats are maple syrup and agave nectar. These two options can taste sweeter than white sugar or sugar substitutes and because of this you don't need to use as much. Agave nectar and maple syrup also have a higher water content, so the sugar content is less than the equivalent weight of white sugar.
Now that I have filled your brains with all this sugar.... Let me share a delicious sweet treat made with better health in mind. Nourish your body and savor your soul!
Ingredients for the Bark:
1 cup chopped almonds (raw or roasted)
1/2 cup unsweetened shredded coconut
1/4 cup chia seeds
1/4 cup agave nectar
pinch of salt
1 tbsp coconut oil
1 tsp vanilla extract
Ingredients for at the chocolate on top:
1/4 cup coconut oil
2/3 cup raw cacao
3 tbsp maple syrup
Preheat oven to 350 degrees
Line the bottom of a medium baking sheet with parchment paper.
In a medium bowl combine almonds, coconut, chia seeds and pinch of salt stir until well combined.
In a separate bowl whisk together agave nectar, coconut oil and vanilla.
Pour this mixture into the almond, coconut and chia seeds, stir until everything is evenly coated.
Spread this mixture onto the parchment lined baking sheet and press down until flat, making a rectangle shape. Bake for about 15 minutes.
While the almond mixture is baking, melt the coconut oil, remove from the heat as soon as it has melted and let cool for about 5-7 minutes. Add the raw cacao and which until completely combined then stir in the maple syrup.
When the almond mixture is done let it cool for about 20 minutes, this makes it easier to spread the chocolate on top. Spread the chocolate evenly on top covering all the bark, refrigerate for at least 30 minutes or overnight. Break into bite size pieces, store in a well sealed container and refrigerate or freeze.