Here’s another Super Bowl snack for you – or quite frankly, one that you could roll out repeatedly.

It would make a great little gift for Valentine’s Day too – just saying! The joy of this one is that while it is a treat (and not an everyday thing) it’s still actively nourishing. My goal is always to help clients switch to a mindset of choosing foods that work with and for their bodies in a positive way.

Most people love chocolate, but we can really only argue that it’s actively healthy when it has a high cocoa percentage. Cocoa is rich in antioxidants that help protect your body from free radical damage. The more bitter the chocolate, the more antioxidants are present! The problem is, most people prefer their chocolate a little sweeter – and this is where the processing and the sugar roll in.

If you want something that does at least have some healthy properties, then choose a brand with at least 65 per cent cocoa. The Coco brand, which is sold at Miles, along with Lindt, Endangered Species and the Green & Blacks brand sold at most stores, all have great darker options.

This chocolate bark recipe uses dark chocolate as a base and then adds a little extra sweetness with a white chocolate drizzle – amped up with some matcha green tea. The matcha provides a touch of antioxidant goodness and the natural green colour really does make it fun. If you want this to be dairy-free, then you’ll need to find a vegan white chocolate or just skip this part! We did a version of this for the Miles Market recipe of the month and it was really fun – pop onto social media and have a look!

The great thing about this recipe is that it is completely and utterly flexible. For the Miles recipe we used pistachios, pumpkin seeds, dried blueberries and coconut. For this version we’re using dried strawberries, goji berries, walnuts and pumpkin seeds. Add coconut if you like! The strawberries and goji berries add a little sweetness and some genuinely powerful antioxidants. You can use any dried fruit really, but try and avoid those with added sugar or sulphites.

I’ve chose to use walnuts and pumpkin seeds here because not only do you get a hit of protein, but you also get a good dose of Omega 3. So now it’s not just chocolate, it’s also antioxidants, protein and Omega 3. That really is something you can feel good about.

Here's the recipe. Remember for inspiration, and to see what it can look like, join me on social media: @naturalbda; @waterfrontwellness.bm. Have a great weekend one and all!

Ingredients:

• 200g dark chocolate (at least 65 per cent), broken up

• 50g white chocolate (vegan version if need be), broken up

• 1 tsp matcha powder

• Handful dried goji berries

• Handful dried strawberries (chopped)

• Handful walnuts (chopped)

• Handful pumpkin seeds (salted adds a nice salty twist)

Method:

1. Line a baking sheet with parchment paper

2. Melt the dark chocolate in short bursts in the microwave. Pour it onto the baking sheet and spread into a rectangular shape using a spatula.

3. Melt the white chocolate the same way and stir in the matcha powder. Drizzle half of the white chocolate over the dark chocolate slab.

4. Scatter on your toppings

5. Finish by drizzling the remaining white chocolate

6. Set in the fridge for at least 20 minutes, then chop with a sharp knife into rough pieces. Store in an airtight container in the fridge. Enjoy!

Catherine Burns is a qualified nutritional therapist. For more details: www.natural.bm, 505-4725, Natural Nutrition Bermuda on Facebook and @naturalbda on Instagram