Today I am going share with you a recipe that is perfect for this Holiday Season: Low Fodmap Dark Chocolate Macadamia Bark.
Even though it is definitely not an Italian thing, bark has become one of my favourite candy/chocolates. In fact, I didn’t even know it existed up until a few years ago! But now I couldn’t spend a single Christmas without making some. I love the fact that it is so versatile. You can mix and match different chocolate types, nuts, seeds, and dried fruits to create always something new.
I have already shared with you a few varieties of my favourite barks, like my White Chocolate Apricot Pistachio Bark.
Or my Lime and Macadamia Nut Bark.
What is your favourite bark? Or is there some very out-there flavour combinations that you would like to try (or have tried)?
I often include some bark in my home-made Christmas gifts. I find that everyone likes it – I mean, who wouldn’t like chocolate, right? Besides, it is so quick and easy to make, you can even make a double or triple batch for family and friends!
This Dark Chocolate Macadamia Bark is also Low Fodmap, so it can be eaten (or gifted) also by people who have tummy issues. Isn’t that perfect?
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Low Fodmap Dark Chocolate Macadamia Bark
Ingredients
- 450 gms – 1 lb. dark chocolate melted
- 3 tbsp coconut oil
- ½ tsp sea salt
- 115 gms – ¾ cup macadamia nuts
- ¼ cup pepitas
Instructions
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Line a 20×30 cm (9×12 inch) cookie sheet with baking paper and keep it aside.
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Mix the coconut oil and sea salt with the melted dark chocolate.
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Pour into the lined cookie sheet and spread evenly.
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Add the macadamia nuts and pepitas on the top.
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Refrigerate for a couple of hours.
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When hard, cut in triangles and either serve or bag to give as a present.
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