Coconut Chia Bark

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.

 

 



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