Enjoy these healthy holiday bark recipes for Christmas! Weve got something for everyonelow carb, low fat, and raw vegan! SUBSCRIBE for new episodes every Thursday!http://bit.ly/MindOverMunch SUBSCRIBE to our NEW 2nd channel, Eat The Pizza! http://bit.ly/eatthepizza Check out my Ho Ho Healthy eBook for more Holiday recipes! http://bit.ly/2Arzvex Bento eBook: http://bit.ly/1nDyR6hMeal Prep eBook: http://bit.ly/2jEztdi30 Day Email Kickstart Course: http://bit.ly/2ivSM5tSTUFF From this video: HOT PLATE: http://amzn.to/2rb0OUl FIBER SYRUP: http://amzn.to/2BG8tRbRECIPES LOW CARB ALMOND BARK: cup cacao butter cup cocoa powder, unsweetened cup low carb sweetener (to taste)pinch of salt tsp vanilla cup almond sliverscoarse sea saltIn a double boiler, melt cacao butter. Stir in cocoa powder, sweetener, and a pinch of salt. Keep on heat until dry ingredients are mixed in. Remove from heat. Stir in vanilla extract. Pour mixture onto a pan or mold.Sprinkle almond slivers and coarse salt on top.Freeze 4-6 hours or overnight, until firm.Break your sheet of low carb dark chocolate almond bark into pieces with hands (you may need to use a knife to get it started) and enjoy!Will melt at room temperature, so store in an air-tight container in the fridge or freezer! Per piece, yields 12:112 cal | 10F | 8C | 1P6 fiber | 0 sugar | 2 net carbs LOW FAT STRAWBERRIES & CREAM:1 cups plain nonfat Greek yogurt3 Tbsp maple syrup (or to taste) tsp vanilla extractsqueeze of lemon juicepinch of salt cup freeze-dried strawberries cup pecans, toasted & choppedIn a bowl, combine Greek yogurt, maple syrup, vanilla extract, a squeeze of lemon juice, and a pinch of salt.Spread mixture onto a tray lined with parchmentSprinkle freeze dried strawberries and toasted pecans on top.Freeze 4-6 hours or overnight, until firm.Once firm, use a knife to cut a piece of frozen yogurt bark off, and then break it into pieces. Serve and enjoy!Will melt at room temperature, so store in an air-tight container in the fridge or freezer! Per piece, yields 12:53 cal | 2F | 6C | 3P0 fiber | 5 sugar RAW VEGAN CRANBERRY PISTACHIO: cup coconut oil cup cocoa powder1-2 Tbsp maple syrup, to taste cup dried cranberries cup pistachiosMelt coconut oil.Stir in cocoa powder and maple syrup.Pour mixture into the middle of a tray lined with parchment.Sprinkle on toppings.Freeze 4-6 hours or overnight, until firm.Break sheet of cranberry pistachio chocolate bark into pieces (you may need to use a knife to get you started), serve, and enjoy!Will melt at room temperature, so store in an air-tight container in the fridge or freezer! Per piece, yields 12:111 cal | 11F | 5C | 1P1 fiber | 3 sugar Connect with me! Instagram:http://instagram.com/mindovermunch Snapchat: alyssiasheikh eBooks:http://www.mindovermunch.com/ebooks YouTube:https://www.youtube.com/user/MindOverMunch Twitter:https://twitter.com/MindOverMunch Facebook:https://www.facebook.com/mindovermunch Pinterest:http://www.pinterest.com/mindovermunch Website:http://www.mindovermunch.com If youd like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! Patreon: https://www.patreon.com/mindovermunch?ty=h DISCLAIMERThe information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
