The Laura Lea Balanced Cookbook
The “Laura Lea Balanced Cookbook” isn’t your average cookbook.
Laura Lea Goldberg, certified holistic chef based here in Music City, finds inspiration for her recipes from the food she was rai...
Ingredients
- 1/2 cup roasted unsalted almonds, roughly chopped
- 2 tablespoons chia seeds
- 1/4 cup unsweetened toasted coconut flakes (it's ok if they're not toasted)
- 1/2 cup dried apricots, chopped into small pieces (around 1/4 inch)
- 1/2 teaspoon cinnamon
- 1/8th teaspoon ground ginger
- 1/4 teaspoon sea salt, plus more for garnish
- 2 tablespoons olive oil
- 3 tablespoons honey (make sure it's runny)
- 4 ounces chopped dark chocolate (I use Olive & Sinclair 67%)
Instructions
-
Preheat oven to 350 degrees and line a baking sheet with nonstick parchment paper.
-
In a small bowl, whisk together almonds, chia seeds, coconut flakes, apricots, cinnamon, ginger and sea salt. Add 1 tablespoon olive oil and all of the honey and stir until evenly coated.
-
Spread almond mixture onto parchment paper in an even layer. Try to keep everything touch so it will bake into one large piece. Bake for 12-14 minutes, until golden brown and bubbling. Set aside to cool and harden.
-
While nut mixture is cooling, add remaining tablespoon olive oil and chocolate to a double boiler. Turn heat to medium-low and stir constantly while chocolate melts. When most of the chocolate pieces have disappeared but you can still see a few small lumps, remove chocolate from the heat and continue stirring until completely melted.
-
Pour chocolate over the center of the nut mixture and spread with a spatula in an even layer. Sprinkle on a touch of sea salt. Place in the freezer for 30 minutes, or until chocolate is hard to touch. Break or slice into whatever size pieces you like. Keep bark tightly sealed in the refrigerator up to 1 week.
Related Stories & Recipes
