Dark chocolate bark is a truly healthy dessert, and a wonderfully thoughtful hostess gift – during the holidays, or anytime.
I love making chocolate bark because it’s such an easy dessert to make, but the result is so impressive and pretty.
Unlike many other desserts, dark chocolate bark is very healthy, provided you use very dark chocolate (at least 80% cocoa).
Needless to say, dark chocolate bark makes a gorgeous hostess gift, whether during the holidays, or anytime really.
Do 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, and if you want a low carb version, simply omit the dried fruit and use just nuts and coconut. I’ve made this recipe without dried fruit and it was still delicious.
By the way, if you enjoy dark chocolate, you should definitely try these ultra rich homemade truffles – another easy and healthy treat.
Dark Chocolate Bark
- 3.5 oz dark chocolate, broken into small pieces or chopped (I used Valrhona Le Noir 85% Cacao)
- 1 teaspoon extra virgin coconut oil
- 1/4 cup mixed dried fruit and nuts. I used:
- 1 tablespoon dried cranberries* (10 grams)
- 1 tablespoon pecan halves (10 grams)
- 1 tablespoon pistachios (10 grams)
- 1 tablespoon unsweetened coconut flakes
- 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.
- Pour the melted chocolate onto a wax-paper-lined 8-inch square pan.
- Sprinkle with the toppings.
- Cover the pan with a plastic wrap and refrigerate until set, at least 2 hours.
- Use a sharp chef’s knife to cut into four large squares.
- 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.
When using low carb sweeteners, I calculate their carbs as zero, because for many people, myself included, they have zero or minimal impact on blood sugar. However, you should always test for yourself and make sure that a particular recipe does not negatively impact your blood sugar.