Vegetable cooking spray
8 ounces dark chocolate (60-70 percent cocao), melted
¼ cup shelled pistachios, chopped
¼ teaspoon sea salt
Lightly coat an 8-inch pan with cooking spray. Line with parchment paper, leaving a small overhang. Pour in chocolate and smooth with a spatula into an even layer. Sprinkle with pistachios and sea salt. Chill in fridge until set, about 30 minutes. Peel off parchment, and break into pieces.
Try different combinations of toppings: nuts, dried fruit, unsweetened coconut, orange zest or peppermint candies.
Nutrition information per serving:
172 calories, 11 g fat, 1 mg cholesterol, 18 g carbohydrate,
14 g sugar, 3 g fiber, 2 g protein, 75 mg sodium