We think having a delicious, sugar-free chocolate treat on hand at all times is a must!  Not only can you indulge in a small bite of chocolate when the whim overtakes you, but making your own chocolate that doesn't contain any sugar means you can be compliant with your SIBO diet at the same time.  Say hello to our Strawberry and Macadamia Chocolate Bark.  Using only a few ingredients, it's super easy to make, lasts for ages and looks really pretty too.  Even the biggest chocolate fans will keep coming back for more.

Lightly toasting the macadamia nuts gives the chocolate a lovely depth of flavour and really brings out the delicate flavours of the nut.  Freeze-dried strawberries add a gorgeous berry tang to the chocolate, and because they have been dried, have a long shelf life.  You can find freeze-dried strawberries (or any other berries for that matter) in speciality food stores (Rebecca got hers from The Essential Ingredient) or online.  Experiment with different berries each time you make this treat.  If you can't find freeze-dried berries, fresh ones will work but remember that the chocolate will only last as long as the berries remain fresh.

We like to top the chocolate off with a sprinkling of coconut.  You can use finely shredded or desiccated coconut, or use larger flaked pieces.  You may even like to toast the coconut when you roast the macadamias, as this will add to the nuttiness.  Remember to look for a brand that is 100% coconut and doesn't use sweeteners or preservatives, as these can be irritating on your gut and should be avoided while treating Small Intestinal Bacterial Overgrowth.

Rebecca keeps her chocolate bark in an airtight container in a cool place.  If you live in a very warm environment, you can keep it in the fridge, but this can lessen the quality of the chocolate.  If you need help tempering your chocolate, check out this video of Rebecca tempering her chocolate for this recipe.

STRAWBERRY AND MACADAMIA CHOCOLATE BARK RECIPE

Classification: Remove & Restore (Bi-Phasic Diet), Gluten Free, Dairy Free, Vegetarian, Vegan

Ingredients

1/2 cup macadamias
1 cup raw cacao
1/2 cup raw cacao powder
1/2 tsp 100% natural stevia
1/2 tsp vanilla powder
1/4 cup freeze dried strawberries, chopped
4 tbs finely shredded coconut

Pre-heat the oven to 180C/350F. Line a baking tray with non-stick paper. Place the macadamias on the tray and roast for 10 minutes or until golden brown. Remove from the oven. Cool slightly then chop roughly. Set aside.

Place the cacao butter in a heat-resistant plastic or silicone bowl. Microwave in 30-second increments until melted and it has reached a temperature of 40C/104F - 45C/113F. Sift in the cacao powder, stevia and vanilla powder. Stir to combine thoroughly.  Cover a cool surface with non-stick paper, then pour the chocolate onto it. Move it around constantly with a spatula until it thickens to a toothpaste consistency (see Rebecca's video here on how to do it). Return to the bowl and microwave in 5-second increments until liquid and a temperature of 28C/82.4F - 34C/93.2F.

Line a tray with non-stick paper. Pour the chocolate onto it then sprinkle with macadamias, strawberries and coconut. Refrigerate for 10 minutes until firm then break into shards and serve.