Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.

Low Histamine White Chocolate Bark

Name: Low Histamine White Chocolate Bark
Prep time: 40 min
Yield: 6 servings
Ingredients: White Chocolate; Pomegranate Arils; Pumpkin Seeds; Hemp Seeds

Recipe by Megan Horsley

Ingredients

Serves

It can be so challenging finding a dessert that accommodates a low histamine diet. Thankfully, white chocolate bark fits the bill and can make the perfect treat for a valentine’s dessert or other holiday treat. The pops of pomegranate add a fun texture along with the crunch of hemp seeds and pumpkin seeds.

Dessert

Ingredients

180 g

White Chocolate

3 Tbsp

Pomegranate Arils

2 Tbsp

Pumpkin Seeds

1 Tbsp

Hemp Seeds

Instructions

Line a small baking sheet with parchment paper.

Add the white chocolate to a double boiler and gently mix as it melts. Remove from the heat when just melted.

Spread the white chocolate on the baking sheet into an even layer, about ¼-inch thick. Sprinkle the pomegranate arils, hemp seeds and pumpkin seeds all over the top. Freeze for about 20 to 30 minutes. Remove from the freezer and break apart with your hands. Store in the fridge or freezer. Enjoy!