When you own a natural foods store, folks expect you to eat like a saint all the time.  The problem with that is, one man’s saint is another man’s sinner.  We respect all food templates because, unlike most Americans, people who eat a vegan/vegetarian/paleo/Atkins/raw/”fill in the blank” diet are at least THINKING about what they are putting in their bodies!  So more power to all of you who are working to find your dietary template of what makes you look, feel and perform your best.

We avoid processed foods and added sugars but everyone likes a treat now and then.  Here are two we often talk about in the market:  Darrol’s chocolate bark and Tracey’s Coconut Mousse.

Darrol’s Dark Chocolate Bark:

• 1 package Taza Chocolate in your favorite flavor (2.7oz rounds or 3oz bars)
• coconut oil
• add ins:  crushed nuts, dried berries, Steve’s Original PaleoKrunch
• sea salt

Melt the chocolate in a double boiler or microwave, using just enough coconut oil to give it a smooth consistency.  Once melted, stir in your add-ins.  Don’t go too crazy, here…a little goes a long way.

Spread the chocolaty goodness onto a piece of parchment paper atop a cookie sheet (leaving room around the edges).  Alternatively, you can use a silicon candy mold to make discreet candies.  Sprinkle the top with a little sea salt (flakes are the best).

Place in freezer for 20minutes to 1 hour.  Remove and break the bark up into smaller pieces (or remove from silicon candy molds).  Store in freezer for a quick, sweet treat.

Tracey’s Coconut Mousse:

• 1 can Native Forest Organic Coconut Milk
• 1 package of your favorite flavor Taza chocolate (2.7oz rounds or 3oz bars)

Place unopened can of coconut milk in the refrigerator overnight (or at least 2-3 hours).  This will separate the components and harden the coconut oil.  Open can carefully, being sure not to mix the hardened oil with the liquid in the bottom of the can.  Scoop out the fat and place in a cold bowl.  Reserve the liquid for your smoothie.

Using a hand beater, beat the coconut until it makes a whipped cream like concoction.  This can take a bit…5 minutes or so.  Set aside in fridge.

Melt chocolate in a double boiler or microwave.  Let cool slightly then remove coconut from fridge and fold the chocolate in.  Do not overmix.

Place in 4 small ramekins and put back in the fridge.  Within 30 minutes or so you will have a creamy mousse.  Top with some fresh berries and serve.