Chai-Spiced Chocolate Coconut Bark

Chai-Spiced Chocolate Coconut Bark

Gosh, it has been way too long since we've had a chocolate recipe around here, hasn't it? Not to worry, it's not because I haven't been eating chocolate (oh -- that's not what you were worried about? Hmph.) I've been eating plenty of these melt-in-your mouth cookies, and eating my fair share of chocolate chips (Did half of the chips destined to become this bark end up being eaten straight from the bag? ... Maybe).

Anyways -- what you really care about: A chocolate recipe you can enjoy pretty much right now. Like not even kidding. All you have to do it melt some chocolate, top it with some extra goodies, and throw it in the fridge for a few minutes to set. Then all of this chocolatey goodness is yours. You don't even have to wait for the bark to set -- I almost guarantee there'll be a chocolatey spoon or spatula that needs licking. 

Chai-Spiced Chocolate Coconut Bark

The bonus? This chocolate bark is a super cute Christmas present. One that's full of homemade thought and sweet with handcrafted love. Tuck some bark into a pretty bag, tie it with a bow, and every chocoholic will love you. I know I would. 

✅Last minute present success! 

Wishing everyone a happy holiday/solstice/winter break! 

Chai-Spiced Chocolate Coconut Bark

Chai-Spiced Chocolate Coconut Bark

Published December 23, 2015 by
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Serves: 8   |    Active Time: 15 minutes


  • 8 ounces chocolate
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons crystallized ginger chips

  • Directions:

    1. Fit a cookie sheet with parchment paper.
    2. Melt chocolate in a double boiler, or in the microwave (for microwave: place chocolate in a bowl. heat for 30 seconds, stir. Heat for 30 more seconds, stir, and repeat until chocolate is smooth).
    3. Stir ground ginger, cinnamon, and cardamom into chocolate. Spread chocolate in a thin layer on the parchment paper.
    4. Sprinkle chocolate with crystallized ginger and toasted coconut. Place chocolate in fridge until set. Break into pieces. Store into airtight container.


    Giveaway! Bruschetta Baked Sea Bass & Panforte - An Italian Holiday Menu

    Italian Holiday Menu

    Ok, I know the holiday season is still weeks away – we still have Thanksgiving on the way, and evidence of Halloween is still everywhere! But as soon as the snow hits, I start craving cozy foods that make the dinner table warmer. If you’re thinking, “Well why not just call it a Winter Menu,” read on. If you’ve thinking, “Man, I’d love to win the ingredients for these recipes” well, read on!

    Bruschetta Baked Sea Bass

    I have no Italian roots, but on our trip to Italy this fall I could totally imagine an Italian Christmas—it even snowed on us a few times, making the mountain towns we were visiting look like those miniature Christmas villages, complete with little gondolas. Talk about a magical winter wonderland. So even though it was August, I was piling on layers of clothes (mittens, hats, coats), and standing as close to the fire as was safe. 

    Bruschetta Baked Sea Bass

    The Feast of Seven Fishes is an Italian Christmas Eve tradition, which is partly what makes this menu so holiday. I’ll happily eat fish any day of the year, so if you decide that this menu is perfect for mid-fall (uh, yea, I did serve it to a bunch of friends in September…), I won’t judge you. Heck, throw up some lights and tell your friends it's the Feast of Seven Fishes. They might just let you get away with it. 

    Bruschetta Baked Sea Bass

    But the minute they take a bite of the Panforte, laced with cinnamon, cloves, and orange zest, they’ll think of the holiday season. It doesn’t even matter what they celebrate, be it the Hanukah, Kwanza, the Solstice, etc., etc., etc. Sitting around a table with people you love and good food evokes the same feeling in all of us, one of belonging, warmth and happiness. Call it whatever you want.

    panforte chocolate

    The candied ginger jewels, the toasted hazelnuts, the smooth chunks of Perugina’s Bittersweet Chocolate Bar—it all comes together and in one solid bite sings: “Let it snow, let it snow, let it snow!”  

    panforte chocolate
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    I hope the lucky winner looks this excited when they find a package of extra virgin olive oil, chocolate, and more on their porch! 

    I hope the lucky winner looks this excited when they find a package of extra virgin olive oil, chocolate, and more on their porch! 


    Do you know what else will evoke singing? These Dark Chocolate Hazelnut Truffles. OH MY GOSH.


    Ok! Now for the giveaway!

    Colativa Olive Oils and Perugina Chocolates has been kind enough to offer Foraged Dish readers a heaping basket of goodies to use while making these recipes! There will be TWO winners! Enter here.

    Now… on the recipes!

    Bruschetta Baked Fish

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    This Italian-inspired recipe would make for a light holiday meal, but would also be good any other time of the year!

    Serves: 6   |    Total Time:



    1. Preheat oven to 475°F. Scoop coconut oil into baking dish and place in oven.
    2. While the coconut oil heats, prepare the bruschetta: combine the minced artichokes, tomatoes, olives, parsley, basil and pine nuts (if using). Toss with olive oil and balsamic, and then season to taste with salt & pepper.
    3. When coconut oil is sizzling, remove from oven and place filet in baking dish, skin-side down.
    4. Press the bruschetta onto the top of the fish in an even layer. Return to the pan to oven, and bake for 10-15 minutes, depending on thickness of fish. Fish is done when no longer opaque and easily flakes.

    Chocolate Panforte

    Paleo, Primal, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

    A quintessential Italian Christmas treat, with a little double-chocolate, crystallized ginger flair.



    • 1/2 cup dates, pitted
    • 1/4 cup honey
    • 2/3 cup almond flour
    • 1/4 teaspoon salt
    • 1 teaspoon cinnamon
    • 4 teaspoons cocoa
    • 1/8 teaspoon cloves, ground
    • Juice from 1 orange
    • Zest from ½ orange
    • 1/4 cup hazelnuts, toasted
    • 1/4 cup walnuts, toasted
    • 1/3 cup candied ginger, chopped
    • 2 ounces Perugina Bittersweet Chocolate Bar, chopped


    1. Preheat oven to 350°F.
    2. In a food processor, blend the dates until they form a sticky paste. Add the honey, almond flour, salt, cinnamon, cocoa, ground cloves, orange juice, and orange zest. Pulse food processor until well combined.
    3. Place mixture in a bowl. Fold in hazelnuts, walnuts, ginger, and chocolate--there will be lots of nuts and chocolate, so this may be difficult, just do your best. Sometimes I'll pull out a walnut or two if they are quite large, or press a few of the chocolate chips in better once everything is spread into the pan. Press dough into a greased baking dish (I used a 9-inch tart pan, but a 8x8 square dish would also work). Bake for 25-35 minutes, until slightly browned on top.
    4. Panforte will be quite dense – cut with a sharp knife into small wedges.

    Disclaimer: Colativa and Perugina provided me with product and compensation to make these recipes. Recipes and opinions are my own. 


    Paleo Slow Cooker Beef Carnitas

    I'm the kind of football fan that has no idea what teams are playing. You know the type. Every year, as February rolls around, I think to myself, The Super Bowl must be soon, right? And then I start thinking on a daily basis about what types of snacks we should have. When the big day comes, I'm the person that is 4 times more likely to get up for snacks during playtime than during a commercial break. 

    I may not be able to keep the point system straight in my head, but here's one thing I do understand: snacks that score are just as important. 

    Tacos are the ultimate party food — especially for football watching - because everyone can build their own plate just to their liking. Which just makes everyone happy. Tacos tend to do that.

    Slow Cooker Beef Carnitas are also the ultimate solution for parties like this because they cook ahead of time in your slow cooker, so are never rushing to get food out when everyone start to arrive.

    These carnitas are slow cooked with chili powder, cumin, garlic and onions. You can add extra heat, if you like spicy food, by adding a dash or two of cayenne, or serving your tacos with hot salsa.

    My “secret” (not much of a secret, as I’m publishing it here) when slow cooking taco meat is finishing it under the broiler. This gives us crispy edges, as if you braised everything in a dutch oven for hours, though really you had your slow cooker plugged in (which is just SO much easier).

    Pile tacos with avocado, pico de gallo, sliced jicama, cilantro, red onion, salsa, cheese… really what ever you like.

    Whichever team you cheer for this weekend... I hope you eat well! 

    Paleo Slow Cooker Beef Carnitas

    Published January 28, 2015 by
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    Serves: 4   |    Active Time: 4 hours


  • 1 pound beef chuck roast
  • 1 tablespoon coconut oil
  • 2 garlic cloves, minced
  • 1 white onion, sliced 
  • 1 tablespoon chili powder 
  • 1/4 teaspoon cumin 
  • 1/4 teaspoon ground paprika 
  • 1/4 teaspoon black pepper 
  • 1/4 teaspoon salt 
  • Pinch of ground cayenne (optional)
  • 1 cup chicken or beef broth
  • To serve: corn tortillas, salsa, cilantro, avocado, cheese, tomatoes, red onion, etc.

  • Directions:

    1. Heat coconut oil in a large pan (if your slow cooker has a sauté setting, you can use that). Place beef in Instant Pot and brown each, about 4 minutes on each side. Transfer beef to slow cooker pot if not already there.
    2. Add garlic and sliced onion, along with chili powder, cumin, paprika, salt, pepper, and broth. Place lid on slow cooker, and set timer to 4 hours on high.
    3. After 4 hours, use tongs to transfer beef to a sheet pan. Use two forks to shred beef into bite-sized pieces. Turn oven to high “broil” setting and place sheet pan in oven. Allow to roast about 5 minutes, just until edges of meat begin to turn crisp (watch closely, the broiler is hot and food can burn quickly!)
    4. Serve beef warm with tacos supplies for a create-your-own taco bar!