Holiday Recipes Part II: A Better Choice

1. Line a loaf pan with parchment paper
2. Blend tahini and dates in a food processor or high speed blender until smooth. If the mixture is dry, add a tablespoon at a time of water and blend.
3. Stir in pistachio nuts
4. Stir in 1/2 of the chopped Bossa Bar
5. Spread the mixture into the loaf pan, smooth, and top with remaining Bossa Bar pieces.
6. Freeze for 2-3 hours or more, slice, and enjoy. Store in the freezer. 

BY BARBARA SOBEL, MS, CNS, LDN. BARBARA IS A CLINICAL NUTRITIONIST AND CONTRIBUTING TEAM MEMBER OF BOSSA BARS, MENOPAUSE ENERGY BARS

Enjoy the delicious flavor of chocolate peppermint bark without all the extra sugar or colorings. 

Ingredients:
    4 oz dark chocolate broken into small pieces or use dark chocolate chips

    1/4 teaspoon peppermint extract

    1 Double Chocolate Brownie Bossa Bar chopped in small pieces

    1/8 cup unsweetened dried cranberries chopped into small pieces

1. Line a baking sheet with parchment paper.

2. Fill a pot with water and place a smaller pot or large Pyrex measuring cup inside. Make sure the second pot or measuring cup has high enough sides that no water can get into it. Bring the water to a boil and reduce to a simmer.

3. Add the chocolate and the peppermint extract to the dry pot, and stir as the chocolate melts. Remove the chocolate from the heat as soon as it is melted. Overheating will cause the chocolate to become lumpy.

4. Pour the melted chocolate onto the parchment paper and smooth with a spatula to desired thickness. Chop one Double Chocolate Brownie Bossa Bar and sprinkle along with dried cranberry pieces on top.

5. Refrigerate for an hour or more.

6. Break or cut into pieces and enjoy.

7. Store in the refrigerator or freezer in a simple layer or separated with parchment paper.