By Chef Rocco DiSpirito
Makes 4 Servings
Prep Time: 10 Minutes
Set Time: 10 Minutes
4 ounces stevia-sweetened chocolate chips (such as Lily’s)
1 teaspoon coconut oil
¼ raw pistachios, chopped
2 tablespoons goji berries
1. In a microwave-safe bowl, combine the chocolate and coconut oil and microwave for 30 seconds, then stir. Microwave another 30 seconds and stir again. If the chocolate is not melted at this point, begin microwaving it in 15-second increments, stirring after each one until the chocolate is melted. Stir in as much cayenne pepper as you would like.
2. Line a baking sheet with parchment paper. Pour the melted chocolate onto the lined baking sheet and spread the chocolate into a thin, even layer with a spatula. Sprinkle the pistachios and goji berries on top of the chocolate and tap the tray a few times to get the toppings to adhere. Transfer to the freezer for about 10 minutes to harden.
3. To serve, break into large pieces with your hands.
165 calories / 13g fat / 4g protein / 23g carbohydrates / 9g fiber
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Rocco DiSpirito is a James Beard Award winning chef and #1 New York Times best-selling author.