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Papaya and Chile Chocolate Bark

Papaya Chocolate Bark
Eating Well - February 06, 2015

With just a few simple steps, you can transform plain chocolate into a divine treat with this chocolate bark recipe. We stir dried papaya, pepitas and chile powder into this chocolate bark, which is perfect for a gift.

Papaya and Chile Chocolate Bark

  • 2 cups chopped bittersweet or semisweet chocolate (or chips)
  • 1/3 cup pepitas (see Tip), toasted
  • 1/3 cup finely chopped dried papaya
  • 1 teaspoon ancho or New Mexico chile powder, divided

Preparation

  1. Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)
  2. Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
  3. Combine pepitas and papaya in a small bowl. Stir half of the mixture along with 1/2 teaspoon chile powder into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining pepitas, papaya and chile powder, pressing any large bits in. Refrigerate until set, about 30 minutes.
  4. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.

Tips and Notes

  • Make Ahead Tip: Refrigerate airtight for up to 2 weeks.
  • Tip: Hulled pumpkin seeds, also known as pepitas, are green seeds with a delicate nutty flavor. They are sold raw, salted and/or roasted, and can be found in the natural-foods section of many supermarkets and natural-foods stores.

Nutrition Information

Per piece: 48 calories; 3 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrates; 3 g added sugars; 1 g protein; 1 g fiber; 2 mg sodium; 6 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate, 1/2 fat

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