Dessert: Tropical White-Chocolate Bark
Recipe by Barbara Chernetz Coworkers, bosses — heck, we'll wager even the mailman will devour this D.I.Y. candy. Double the recipe and give it to everyone.
This recipe includes fertility superfoods such as:
Health and fertility benefits of Tropical White-Chocolate Bark
Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.
Ingredients
12 oz. white chocolate
1/4 c. chopped dried papaya
1/4 c. chopped dried pineapple
1/2 c. coconut flakes
1/2 c. macadamia nuts
Instructions
Line a baking sheet with nonstick foil or parchment.
In a bowl, melt white chocolate on medium for 30 seconds. Stir and heat again for 30 seconds. Stir and repeat 2 more times, 30 seconds each, until white chocolate is smooth.
Pour chocolate onto prepared baking sheet and spread into a 1/4-inch-thick rectangle using a metal spatula. Sprinkle with papaya, pineapple, coconut, and macadamia nuts.
Refrigerate 1 hour or until firm. Peel off foil and break bark into pieces. It will keep about one month in an airtight container in the refrigerator.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
