Peanut Butter Cups (Vegan, Gluten-Free, Lower-Sugar)
/Victoria BC Dietitian (Nutritionist) Kristen Yarker, MSc, RD Shares a Delicious Recipe for Peanut Butter Chocolate Cups (Vegan, Gluten-Free, Lower Sugar).
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Victoria BC Dietitian (Nutritionist) Kristen Yarker, MSc, RD Shares a Delicious Recipe for Peanut Butter Chocolate Cups (Vegan, Gluten-Free, Lower Sugar).
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Read MoreI'm frequently asked for healthy treat recipes. With Valentine's Day around the corner, I figured that today was the perfect time to share an idea for a healthy (and delicious) chocolate fruit and nut bark.
Like many of the food ideas that I share, this is more of a technique than a recipe. Pick and choose the dried fruit and nuts that you want to use. Add more or less chocolate. Once you get the hang of this you'll wonder why you've been eating cheap chocolate bars!
The healthiest options are raw (non-roasted, unsalted) nuts, unsweetened, unsulfured dried fruit, and dark chocolate with at least 70% cocoa.
Note: Chocolate does best when allowed to cool slowly. Make this the night before you want to eat it!
1.5 cups nuts (e.g. hazelnuts, cashews, peanuts, almonds, pistachios)
1.5 cups dried fruit (e.g. raisins, goji berries, mango, apricots)
400g chocolate (NOT semisweet baking chocolate)
In this photo I'm testing out different fruit and nut combinations. It's a tough job but someone has to do it!
Matches made in heaven: hazelnuts and dried mango, cashews and goji berries, salted peanuts and raisins, almonds and golden raisins, pistachios and apricots.
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