Recipe: Dark Chocolate Raspberry Almond Bark with Sea Salt - Clean Eats, Fast Feets (2024)

♫ Love is in the air. ♫

I am not the romantic type, so instead of going all hearts, flowers and heavy pettingon your glutes,I want to talk about chocolate covered strawberries today, specificallysome small, albeit pretty significant, problems with those suckers. For starters, thereisglaring logistical issues. You know what I’m talking about right?Icallit“The Crumble,” where your first bite is also your last, because once you take the plunge and sink your molars into that succulent berry covered in hardened chocolate, it cracks and ultimatelycrumbles, sendingits chocolate shelltumbling to the ground.This is chocolate abuse of the worstkind andshouldnot be tolerated.

Also, while it may be easy to make biting into a whole strawberry look sexy, especially if you have pouty lips, it’s certainly more challenging biting into a chocolate covered strawberry, even more soonce The Crumble sets in. At that point, no one is gazing adoringly into anybody’seyes. Instead,the focus is onthecluster ofchocolate pieces now on the ground or in your freshly cleaned sheets. Hey, I don’t judge, although I do hope you have clean sheets for the occasion.

I, beinga morally upright citizen (cough, cough),have come up with a solution to thisproblem: Dark Chocolate RaspberryAlmond Bark. It’s already broken into pieces, and you still get the full onfruity chocolate effect, maybe evenmore with this delightful treat. Thisdessert isdesigned to break apart naturally and easily without losing bits of chocolate to the abyss, eliminating the need to call Chocolate Services altogether. Also, it involves raspberries which let’s be honest are way sexier than it’s larger and more bumbling counterpart.They’re my favorite too, so I might be just a smidge biased.

With only four ingredients total, this recipe is so simple and straightforward, even Oscar can make it, and he’smy cat. All you need isa stove,some fridge time, and you’re golden. It really couldn’t be any easier, which is what you ultimately want on Valentine’s Day. The easy part that is, the chocolate is just a bonus.

The beauty of this recipe is the use of fresh or frozen raspberries, as opposed to dried. You get the refreshing burstof fruit, without the dangers of the chocolate covered strawberry.The bitterness of the dark chocolateis offset bythe sweetness of the raspberries.Toss ina few grains of sea salt, and you’ve suddenly gota musical number playing out in your mouth. How’s thatfor Valentine’s Day action? Wait, it gets better. The fourth and final ingredient is a handful ofsliced almonds, which adds density and texture, giving eachbite the perfect amount of chew and satisfaction.

The last point I want to make is this dessert is full of nutritional goodness by way of each and every ingredient.It’s packed with anti-oxidants, contains agood dose of vitamins and minerals,and a fairamount of fiber.More importantly, all four of the ingredients come with a laundry list of health benefits, fromreducing the risk of heart attack,loweringbad cholesterol,helping preventcancer, improving blood flow, nourishing the nervous system and boosting brain activity to name just a few.As a bonus, this dessert is vegan, gluten-free and maybe a whole bunch of other fancy buzz words. I can’tbe certain, although I do knowthe flavor profile is on point.

Healthy should always tastes this good.

What’s your favorite chocolate fruit pairing? What’s the most romantic thing you’ve ever done for someone else?