October, the month of spookiness and seasonal changes. I can’t tell you how many time I’ve discussed the weather with clients over the past month. A strange sentence to begin with, I know, but bear with… There’s been a definite shift in temperature and autumnal days…
Leftover Easter Chocolate BARK Smash!
Kate’s Leftover Easter Chocolate Smash!
Hello lovely people, I hope you all had a wonderful chocolate bunny filled Easter and enjoyed a well deserved long weekend of rest and delicious food!
I just wanted to share a little recipe that I’ve made with my kids, to get rid of the left over Easter egg chocolate that sits in the cupboard calling your name every time you walk past! It’s a chocolate bark smash full of lots of healthy ingredients that the kids will love to add along the way.
- 200g of milk chocolate – or dark chocolate – at least 70% organic for a healthier snack alternative
- 30g of white chocolate for the topping
- 50g of dried fruit of your choice e.g. raspberries/cherries/goji berries/cranberries
- 20g of nuts – crushed in a pestle and mortar e.g. pistachio/walnuts/almonds – you can leave the nuts out if you prefer, just add a different dried fruit
What you will need:
- Medium saucepan
- Glass bowl to rest on the top of the saucepan for melting the chocolate
- Spatula/mixing spoon
- Medium size baking tray
- Parchment paper
- Weigh out all ingredients before beginning the following process…
- Place the chocolate in the bowl, grab the saucepan and fill with cold water approx 200ml
- Place the bowl of chocolate on top of the saucepan and heat on a medium to high heat
- When you notice the chocolate begin to melt, stir continuously with a spatula until smooth
- In the meantime, cover the baking tray with parchment paper
- Once the chocolate has fully melted, pour into the baking tray and spread evenly with a spatula approx half to 1cm thick
- Add the fruit and nuts, spacing evenly. Push any larger piece into the chocolate so they set properly and place in the fridge for 10 mins
- Meanwhile, melt the topping chocolate the same way as the milk chocolate
- When the 10 mins is up, remove from fridge and using a fork, flick the topping chocolate over the bark chocolate and fruit and nut pieces on the baking tray
- Return back to the fridge for 30 mins or until fully set
- When set, remove the parchment paper and smash with a rolling pin into snack size pieces
- Share with family and friends and enjoy!
I also make this as a snack for myself but use dark chocolate (as mentioned above) and leave out the extra chocolate topping. Store these in an airtight container in the fridge and they will last up to a week, although I doubt they’ll be any left after a few days, they’re that delicious!
- Chocolate – Some research suggest there may be healthful nutrients belonging to chocolate, including improved immunity, greater longevity and quicker recovery from intense exercise. Dark chocolate without unhealthy additives and sugar have been shown to lower blood pressure, cancer and stroke risk as effectively as antioxidant-rich fruits and vegetables.
- Raspberries – Packed with antioxidants, potential benefits in regulating metabolism and fighting diseases – contains the antioxidant compound, ellagic acid, which is cancer protective
- Cherries – Rich in antioxidants, anti-inflammatory and help in the treatment of gout. They also contain melatonin, which helps treat insomnia and encourage good sleep.
- Cranberries – Again, high in antioxidants, helps prevent infections from taking hold in the urinary tract, kidneys, and bladder. Aids digestion by helping to prevent stomach ulcers, helps alleviate heavy periods, stomach upsets, sore throats and laryngitis.
- Goji Berries – These berries belong to the nightshade family that includes chilli peppers and tomatoes and are rich in a combination of antioxidant nutrients that benefit cardiovascular health – they contain carotenoids known to boost metabolic processes and promote good sleep and memory.
- Almonds – Good source of zinc, magnesium, potassium, vitamin E, which supports the brain, cardiovascular and respiratory systems and are rich in cholesterol-lowering monounsaturated fatty acids and help regulate blood sugar levels.
- Pistachio Nuts – Contain anti-inflammatory properties, high in beta-carotene, oleanolic acid and phytosterols, a type of anti-inflammatory plant hormone associated with improved immune function, lower levels of LDL cholesterol and reduced risk of cancer.
- Walnuts – Rich source of Alpha-linolenic acid (ALA) and omega-3 fatty acid. ALA helps lower unhealthy cholesterol (LDL) levels and keeps arteries healthy. They contain antioxidants and tocopherols (Vit E complex), helping to reduce the risk of cancer and heart disease and maintain skin and tissue health. They also contain serotonin, a brain chemical that can help lift depression.
KATE DEVINE IMAGES ©
written BY KATE DEVINE
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