♫ Love is in the air. ♫
I am not the romantic type, so instead of going all hearts, flowers and heavy petting on your glutes, I want to talk about chocolate covered strawberries today, specifically some small, albeit pretty significant, problems with those suckers. For starters, there is glaring logistical issues. You know what I’m talking about right? I call it “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 ultimately crumbles, sending its chocolate shell tumbling to the ground. This is chocolate abuse of the worst kind and should not 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 so once The Crumble sets in. At that point, no one is gazing adoringly into anybody’s eyes. Instead, the focus is on the cluster of chocolate 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, being a morally upright citizen (cough, cough), have come up with a solution to this problem: Dark Chocolate Raspberry Almond Bark. It’s already broken into pieces, and you still get the full on fruity chocolate effect, maybe even more with this delightful treat. This dessert is designed 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’s my cat. All you need is a 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 burst of fruit, without the dangers of the chocolate covered strawberry. The bitterness of the dark chocolate is offset by the sweetness of the raspberries. Toss in a few grains of sea salt, and you’ve suddenly got a musical number playing out in your mouth. How’s that for Valentine’s Day action? Wait, it gets better. The fourth and final ingredient is a handful of sliced almonds, which adds density and texture, giving each bite 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 a good dose of vitamins and minerals, and a fair amount of fiber. More importantly, all four of the ingredients come with a laundry list of health benefits, from reducing the risk of heart attack, lowering bad cholesterol, helping prevent cancer, 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’t be certain, although I do know the flavor profile is on point.
Healthy should always tastes this good.
- 10 ounces dark chocolate*
- 5 ounces Raspberries, chopped.
- 1/4 cup blanched unsalted Almonds, sliced thinly.
- Sea Salt, to taste
- Melt chocolate in a small saucepan over medium to low heat, stirring frequently until just melted.
- Stir your raspberries and almonds into the chocolate along with a few grains of sea salt.**
- Pour and then spread your chocolate mixture onto a cookie sheet, lined with parchment paper. Sprinkle a touch more sea salt on top and refrigerate for at least four hours and up to overnight.
- *I'm a fan of the Enjoy Life brand, which are dairy, nut, and soy free.
- *For the sea salt, I gave my salt grinder three generous cranks, which makes it difficult to give an exact measurement. I'd start with a sprinkle, taste test your chocolate and add more if necessary.