I bought this large container of chia seeds. Because you know chia seeds are all the rage. And that large container of chia seeds has sat in my pantry, for a really long time. So when I stumbled upon an entire book at the library on how to use those chia seeds I checked that sucker out.
A version of this recipe was in the book, but it called for lemon zest and I am sorry – lemon and chocolate should not be in the same bowl, if you ask me. So I omitted the lemon and added some sliced almonds to make them a little prettier.
This one is for my sister, Traci, who desperately wants to eat only things of nature but absolutely can not shake her love for chocolate.
Coconut Chia Bark
1 bag of dark chocolate (must be dark so you can justify the chocolate)
1/2 cup shredded coconut
1/4 cup chia seeds
1/4 cup sliced almonds
Melt chocolate in double boiler. When melted, remove from the double boiler and add the coconut and chia seeds. Mix well and spread on a cookie sheet lined with wax paper. Freeze for 30 minutes. Break them up and eat them with no guilt.