Salted Cashew Cranberry Ginger Bark

 Who doesn't love chocolate? Well, some people don't but there are many that do. Especially women and especially around that time of the month. Chocolate is rich in magnesium and can also boost levels of serotonin which are often times lowered in women during pms and menstruation. Instead of just eating a piece of chocolate, I thought I'd add some health promoting foods to make it even better.

I love ginger. It's a great warming herb as well as a digestive aid. It has antiviral properties and is also said to reduce inflammation in the body.

Cashews are full of healthy fats along with being a rich source of copper and magnesium.

Cranberries provide antioxidant protection. They are a great source of vitamin C.

 

Salted Cashew Cranberry Ginger Bark

3/4 cup bittersweet chocolate chips

1/4 cup chopped roasted and salted cashews plus some for topping

1/4 cup fruit juice sweetened dried cranberries plus more for topping

1 teaspoon grated ginger plus more for topping

1 teaspoon coconut sugar (optional)

Generous pinch of salt

Using a double boiler or a makeshift one (small pot with a metal bowl placed on top) melt down the chocolate. When it's about halfway melted, add the grated ginger. Once all the chocolate has melted add the chopped cashews and cranberries. Mix well to combine. Transfer mixture to a wax paper or parchment paper lined baking sheet. Spread the mixture out evenly and top with remaining cashews, cranberries and grated ginger. I mixed the grated ginger with a little coconut sugar for texture. I like the way it came out. Lastly, top the bark with a generous pinch of kosher salt sprinkled over evenly. Place in the freezer for about 20 minutes or until the bark has hardened.