PEPITA GOJI BERRY BARK - This bark is festive looking due to the green pumpkin seeds and the red goji berries! The recipe is gluten free and grain free. I recommend using Enjoy Life brand organic dark chocolate chips and then this treat is also dairy free, and soy free! The recipe as is makes about 10-12 pieces of bark. If you triple the recipe it makes a 13x9 size cookie sheet of bark with about 30 pieces.
1 cup organic dark chocolate chips
1 teaspoon organic coconut oil
2 tablespoons of organic goji berries, roughly chopped
2 tablespoons of raw unsalted pepitas (pumpkin seeds)
2 tablespoons of organic walnuts, roughly chopped
Pinch of coarse sea salt
1. Melt the chocolate chips with the coconut oil over a double boiler on low heat, or in a microwave for 30 seconds. Stir vigorously until all the chips are melted. If additional time is needed, microwave in 10 second increments to avoid burning the chocolate.
2. Stir in the goji berries, pepitas, walnuts, and sea salt.
As you can tell from the recipes listed, I love pumpkin! I cook pumpkins every fall and have lots of fresh pumpkin to use for recipes. This recipe is great for breakfast and is very filling. It serves 6 and keeps in the refrigerator for about 5 days so I like to make it when I am having company (like I just did at Thanksgiving). I like to make it the night before. The pumpkin is nutritious and the chia seeds give the dish a fiber boost. When serving I usually add chopped walnuts and cacao nibs. Or, you can add chopped pistachios and sprinkle nutmeg on top.
2 cups plain unsweetened almond milk
1/2 cup pitted dates
1/3 cup chia seeds
3/4 cup pumpkin (not pumpkin pie filling - use organic unsweetened canned pumpkin if you do not have any fresh)
3/4 tsp pumpkin pie spice
pinch of sea salt
1. Combine the milk, dates, and chia seeds in a large bowl. Stir, cover, and refrigerate for at least 4 hours, or up to 8 hours.
2. Pour the mixture into a blender and process on high until...