Dark Chocolate Bark

Dark Chocolate Bark

I love making chocolate bark because it’s such an easy dessert to make, but the result is so impressive and pretty. Dark chocolate bark is very healthy, and it makes a tasty dessert or a gorgeous host/hostess gift. Get creative and use any combination of nuts and dried fruit – I like to use dried cranberries because they are so pretty, but raisins work well too.

Dark Chocolate Bark
 
Prep and Cool time
Total time
 
Recipe type: Dessert, Gluten-Free, Low-Carb, Paleo, Vegan
Yield: 4 servings
Ingredients
  • 3.5 oz dark chocolate, broken into small pieces or chopped (I used Valrhona Le Noir 85% Cacao)
  • 1 teaspoon extra virgin coconut oil
  • ¼ cup mixed dried fruit and nuts. I used:
  • 1 tablespoon (10 grams) dried cranberries*
  • 1 tablespoon (10 grams) pecan halves
  • 1 tablespoon (10 grams) pistachios
  • 1 tablespoon dried unsweetened coconut flakes
Instructions
  1. Place the chocolate and coconut oil in a microwave-safe bowl. Melt in the microwave in 30-second increments, stirring after each session. Stop microwaving when almost fully melted, and stir with a small rubber spatula until fully melted.
  2. Pour the melted chocolate onto a wax-paper-lined 8-inch square pan.
  3. Sprinkle with the toppings.
  4. Cover the pan with a plastic wrap and refrigerate until set, at least 2 hours.
  5. Use a sharp chef’s knife to cut into four large squares.
  6. Store in the fridge, in an airtight container on wax paper (if layering, place a square of wax paper between the chocolate squares). Remove from fridge an hour before serving.
Notes
*For a lower-carb option, omit the cranberries. Nutrition for this version: Calories 210; fat 17g; saturated fat 10g; carbs 11g; sugars 3g; sodium 1mg; fiber 5g; protein 4g.
Nutrition Per Serving
Calories: 217; Fat: 18g; Saturated fat: 10g; Carbohydrates: 13g; Sugar: 5g; Sodium: 1g; Fiber: 5g; Protein: 4g

Dark Chocolate Bark

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