The Prodigal Daughter Returns (Or How Candy Bars Came Back Into My Life)

Collage of Chocolate BarkI had a strict ritual while living in Washington, DC.  At 2 pm every day, I used my lunch break to work out in the gym in my office building.  After a good run on the treadmill and some strength training, I’d head into the small convenience store on the first floor of the building and treat myself to either a bag of M & Ms or a Twix or a Kit Kat.  I figured I had earned it because of the calories I’d torched at the gym.

Then I swore off of refined sugar.  And other funky ingredients.  It took a while to retrain my brain, but I did it by packing a healthy post-workout snack.  Eventually the sight of rows and rows of colorfully-wrapped candy bars completely lost their allure.  I was immune to the check-out lane assault on my sweet senses.

It seemed that chocolate bars were a thing of my past until I ran across a recipe for making my own – not in the complicated confectioner’s kind of making chocolate candies (tempering?  no thanks!), but in the simple melt-some-good-chocolate and stir-in-delicious-fruits-and-nuts way.  I justified my return to chocolate bars by using grain-sweetened, vegan chocolate.  I don’t eat this every day (besides, my workouts are at 6 am now – too early even for me to indulge in chocolate), but when I do partake, I don’t feel guilty at all.

The beauty of this recipe is that you can stir in whatever you love: puffed rice cereal, chopped peanuts, pecans or walnuts or hazelnuts, pretzels, raisins…I make two varieties at once – so the total amount of chocolate (12 oz.) goes into the double boiler together and then I divide the melted chocolate.

Chocolate Bark with Dried Blueberries, Crystallized Ginger & Sunflower Seeds

6 oz. good quality bittersweet vegan chocolate, chopped
3/4 cup sunflower seeds
2 tbsp. crystallized ginger, chopped
1/3 cup dried blueberries

Chocolate Bark with Dried Cherries, Orange Zest & Pistachios

6 oz. good quality bittersweet vegan chocolate, chopped
3/4 cup pistachios, chopped
2 tbsp. orange zest (I used a microplaner)
1/3 cup dried tart cherries

Line two baking sheets with aluminum foil.

In a medium-sized bowl, combine the dried blueberries, sunflower seeds and the crystallized ginger.  Set aside.

Carefully melt chocolate in a double boiler.  Pour half of the mixture into the bowl with the dried blueberries, et al, and stir until combined.  Spread mixture out onto one of the foil-lined baking sheets.  Now add the pistachios, orange zest and tart cherries into the saucepan of the double boiler (with the remaining half of the melted chocolate).  Stir to combine, then spread mixture onto the second foil-lined baking sheet.

Don’t worry about getting the chocolate perfectly flat – as it cools, it gets a little tricky with which to work – but the lumpy look is kinda appealing.

Tip:  You could also drop the chocolate mixture by the tablespoonful right onto the parchment instead of spreading it out; or drop into mini muffin cups.

Place pans in the freezer for about 30 minutes.  Remove, break chocolate into chunks and store in an air-tight container in the refrigerator.  Go work out for an hours and then treat yourself to a nice, big hunk!

(Instead of buying chocolate, make your own raw, vegan version!  Find out how at The Veggie Nook using Gabby’s totally cool recipes: click right here!)

Bowl of Chocolate Bark

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21 thoughts on “The Prodigal Daughter Returns (Or How Candy Bars Came Back Into My Life)

  1. tearoomdelights says:

    What a wonderful idea, and what a tempting thought….that container full of chocolate chunks.

  2. Rachel in Veganland says:

    This is such a great post! I’ve always had a special place in my heart for chocolate and your recipes look simply amazing! I also love the anecdote about your work out. As we’ve both mentioned via the blogosphere before, this is an area we both identify with. Thanks for the enlightening post!

  3. Gabby @ the veggie nook says:

    Cool flavour combinations! I love how jam-packed full of stuff the chocolate is! And thanks for the mention :)

  4. tinykitchenstories says:

    If I hadn’t just made a shedload of peanut butter cups, I’d be making these right now. Thank you for all the vegan inspiration! I added you to my list of Versatile Blogger nominations, because I couldn’t believe I left you off! Nothing says I can’t, so there. :)
    http://tinykitchenstories.com/2012/03/18/mr-demille-im-ready-for-my-closeup/

    • An Unrefined Vegan says:

      Oh now I feel like Ms. Gwyneth!! (Even in my grubby t-shirt, jeans and work boots!) Thank you :-P !

      • tinykitchenstories says:

        V. well deserved, and viva grubby t-shirts and jeans! It’s what makes the food taste better! :D

  5. Shira says:

    Gorgeous and yummy – love your additions! Candy bars should have a place in everyone’s life, that I am a firm believer! :)

  6. morgancreations says:

    I’m gonna share this one for sure via FB! Can’t wait to try it!

  7. Veggiewitch says:

    You inspire me! ♥

  8. Richgail Enriquez says:

    Im new to making sweets…where can I buy crystallized ginger? Thanks!

    • An Unrefined Vegan says:

      Any big grocery should have it – probably where they have dried fruits, or in baking. Whole Foods carries it in bulk and prepackaged. Trader Joe’s has it as well – and of course, there’s always the internet ! Ginger and chocolate…fantastic!

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