Recipe contributed by Jenny Travens

Chocolate and goji taste great together. The dark chocolate lends a sweetness to the tart Goji flavor. You can customize this in many ways to make it your own.

Ingredients: Recipe good for 4 servings.

• 200g dark chocolate (at least 70% cocoa)
• 2 Tbsp. goji berries
• 2 Tbsp. chopped nuts (see suggestions below)
• ¼ to ½ tsp. pure vanilla extract (to taste)

Directions:

1. Line a cookie tray or baking dish with parchment paper. You can make your bark as thin or thick as you want it to be, but keep in mind the thicker it is, the longer it needs to set.
2. Break the dark chocolate into smaller pieces and melt the dark chocolate in a double boiler. (If you don’t own a double boiler, you can use a heat-proof bowl in a large pan of boiling water.)
3. Stir continuously until the dark chocolate is fully melted and there are no chunks left.
4. Add vanilla and stir the chocolate mixture well.
5. Carefully pour chocolate mixture onto your parchment paper.
6. Top chocolate with goji berries, nuts, and any other additives you want.
7. Refrigerate the chocolate for 30 minutes or so, depending on how thick the chocolate mixture is spread. It will be set when it’s hard and doesn’t indent when you touch it.
8. Cut the chocolate into serving sizes.
9. Store in an airtight container in the fridge for 1 week.

Here are some add-in ideas to get you started:

• pistachios
• pecans
• almonds
• walnuts
• coconut oil
• protein powder
• coconut
• sea salt
• dates
• cocoa butter
• extract alternatives such as orange or raspberry

This recipe can be sliced into fudge squares or rolled into balls to create truffles. Whichever way you choose to make them, they will certainly be a crowd pleaser!

Ingredients: Serving size vary depending on the size of the pan and how large you slice the pieces.

• 1/4 cup coconut flour
• 2 tablespoons cacao powder (carob works great too!)
• 2 tablespoons raw, local honey
• 1/2 cup raw almond butter
• 1/4 cup virgin coconut oil
• 1/3 cup unsweetened coconut shreds (optional)

Directions:

1. In a bowl, mix together the coconut flour and cocoa powder (or carob).
2. In another small bowl, microwave the almond butter and coconut oil until melted and smooth. Pour in the honey and stir until mixture is creamy.
3. Slowly dump the coconut oil mixture into the dry ingredients. Stir well until both dry and wet ingredients are incorporated completely.
4. Line a 8×8 baking pan with parchment paper and pour the coconut mixture into it.
5. Chill in the fridge for two hours. Once set, use a tablespoon to scoop out the mixture. Roll into balls, one tablespoon in size, then roll in unsweetened coconut shreds if using.
6. Lastly, store fudge or truffles in the refrigerator until you are ready to enjoy them.

Note: If making fudge, use a smaller pan in order to achieve a thicker fudge piece.

Recipe contributed by Superfood Living