Some days I wonder, “Does life truly get any better?!” Well importing these photos and drooling (quite literally) over editing them this morning, I really wondered…does life get any better than peonies and chocolate?!

Well it really is true—I don’t think it can get much better than peonies and salted caramel chocolate bark, well it does get better because my Christmas tree lights are so sparkly!  But seriously, this chocolate bark is amazing, and quite healthy actually when it comes to dessert!

I don’t eat chocolate too often because it is very difficult to find refined sugar free chocolate (and even most of the “healthy” ones make me instantly feel sick)!  Thank goodness for Pure 7 chocolates because they are sweetened with honey and taste as amazing as any chocolates.  May or may not have eaten a whole bar in the airport one day, but thats another story!

So random fact time, my grandmother is quite famous for her toffee at Christmas time.  I never have been a big sweets person, but her toffee is something that is honestly too good for words! That along with my Dad’s famous Christmas morning cinnamon rolls (which I recreated in my cookbook) are some of my all time favorite childhood memories from Christmas time.

I created this dark chocolate bark drizzled with sweet and salty caramel sauce and topped with crunchy roasted hazelnuts and it quite honestly reminds me of my grandmother’s toffee!

This dessert is so simple to make, but will leave you happy and satisfied at the same time.  It is great to take over to a friends house or even to a dessert party as I promise it is something that everyone will love! If you can’t have nuts, just simple substitute the hazelnuts for thick shredded coconut flakes.

Other festive, holiday treats you may enjoy:

• Peppermint Chocolate Mousse
• Orange, Rosemary Cake
• Gingerbread Bundt Cakes with Maple, Caramel Glaze
• Date Sweetened Pecan Pie Bars
• Salted, Maple Blondies

Salted Caramel, Chocolate Hazelnut Bark (Paleo & Refined Sugar Free)

Ingredients

• 1/4 cup raw hazelnuts
• 8 oz dark chocolate (80% cacao), chopped*
• 2 tbsp salted caramel sauce (recipe on page 144 of All American Paleo Table)
• 1/4 tsp sea salt flakes

*I recommend using Pure 7’s honey sweetened dark chocolate.

Directions

• Preheat your oven to 350 degrees F.  Place the hazelnuts on a small baking sheet and bake for 10 minutes.  Transfer the hazelnuts to a towel and allow them to cool, and wrap them up.  Use your hands to rub the skins off the hazelnuts and then discard the skins. Chop the nuts into small chunks and set aside.
• Line a 8 by 8 inch baking dish with parchment paper and set aside.
• In a small sauce pan, over the lowest possible heat setting, slowly melt the chocolate, watching carefully so that it does not burn.
• Pour the chocolate into the parchment paper lined baking dish and sprinkle the hazelnuts on top.
• Place in a flat location in the refrigerator for 10 minutes.
• Drizzle the salted caramel sauce on top and sprinkle with sea salt flakes.  Chill in the refrigerator for 10 additional minutes or until the chocolate is firm.
• Use a sharp knife to break the chocolate bark into individual sections.  Store remaining chocolate bark in between layers of parchment paper in the refrigerator.  Allow the chocolate to come to room temperature for 5 minutes before enjoying.