I know what you’re thinking. “She’s lost her mind! This is supposed to be a healthy living blog!” But let me assure you that it’s all in your definition of healthy. I believe DEEPLY in the need for treats. High-quality, incredibly-delicious, worth-every-calorie treats are a routine part of my world. Call me crazy, but treats like this are right up there next to kale in my healthy lifestyle. Everything in moderation, my friends.

In that spirit, here’s a recipe for a treat that will be making an appearance at my own holiday gatherings. Three ingredients, all natural, super quick, and easy to store. Giftable, even! Holiday nirvana.

Dark Chocolate Cherry and Nut Bark

Ingredients:

2 – 12-ounce bags dark chocolate morsels

1 cup almonds or walnuts, chopped

1 cup dried cherries (or dried fruit of your choice – cranberries, blueberries, etc.)

Directions:

1. Line a 12-inch x 15-inch rimmed baking sheet with waxed or parchment paper.

2. Microwave chocolate morsels in a large glass bowl for 3-4 minutes, stirring after 1 1/2 minutes, and then at 30 second intervals until melted and smooth.

3. Pour mixture onto paper-lined baking sheet and spread 1/4-inch thick. Sprinkle with nuts and fruit, pressing into chocolate.

4. Refrigerate for 2-3 hours. Cut or break into pieces and store in an airtight container.

Most of us are desperate for more oven and stovetop space on Thanksgiving, so here’s a perfect dish to free some up, because this one cooks in the crockpot! It’s just sweet enough that kids will devour it – and simple enough to let them add the honey, butter, and parsley so they get a chance to cook on the big day, too!

What’s YOUR favorite Thanksgiving side dish?

Slow Cooker Honey-Glazed Carrots

adapted from The Slow Cooker Revolution

serves 8-10

Ingredients:

3 pounds large carrots, peeled and sliced on the bias, 1/4-inch thick

1 1/2 cups water

1 tablespoon sugar

1 teaspoon kosher salt

freshly ground black pepper

1/4 cup honey

2 tablespoons unsalted butter, softened

1 tablespoon minced fresh parsley

Directions:

1. Combine carrots, water, sugar, and 1 teaspoon of salt in your slow cooker. Cover and cook on the low setting  until tender, for 4-6 hours.

2. Drain the carrots and return to the slow cooker. Stir in the honey, butter, and parsley. Season to taste with additional salt and pepper as desired. (This can be held on the warm setting for 1-2 hours if needed. Loosen with additional hot water as needed before serving.)