Can you believe we are already to Valentine’s Day? Weren’t we just counting down the end of 2014 and toasting 2015? For this week’s cookbook challenge, I decided to go with something of the chocolate variety in honor of the day of love. Enter Valentine Goji Berry Bark.
Truth be told, I’m not the biggest Valentine’s Day fan. The Englishman and I usually make dinner at home and open one of our nice bottles of wine. We aren’t into all the fanfare and overpriced menus at restaurants. And whether or not Valentine’s Day is your thing, you’ll definitely want to get in on this Valentine Goji Berry Bark.
This recipe comes from Practical Paleo and is one I’ve had my eye on for quite some time. Usually when I make chocolate bark I default to my peppermint bark or my salted almond bark, but this time I decided to step outside of the box and throw in some goji berries.
The original recipe called for pepitas (which I didn’t have) and walnuts (which I can’t eat) so I swapped in coconut and almonds instead. Otherwise I followed it exactly. The goji berries give it a nice Valentine’s Day feel don’t you think?
Valentine Goji Berry Bark (from Practical Paleo)
1 cup dark chocolate chips
1 tsp coconut oil or bacon fat
1/4 cup goji berries, chopped
1/4 cup slivered almonds
1/4 cup unsweetened shredded coconut
Pinch of sea salt
In a small bowl over low heat or in the microwave, melt your chocolate and coconut oil. Once your mixture is melted, fold in your goji berries, almonds, coconut and sea salt.
Spread mixture on a baking sheet lined with parchment paper and place in the fridge or freezer to cool. Once the bark has set, chop up into small pieces or hearts if you so choose.
Who else is indifferent about Valentine’s Day? Doing anything special?