Dark chocolate bark is a truly healthy dessert, and a wonderfully thoughtful hostess gift – during the holidays, or anytime.
I love making this dark chocolate bark! I make it every year during the holidays. It’s such an easy dessert to make, but the result is so impressive and pretty. It makes a gorgeous hostess gift, during the holidays, or anytime really.
Is this a healthy recipe?
I believe it is, at least as far as desserts are concerned. Unlike many other desserts, dark chocolate bark is very healthy, provided you use truly dark chocolate (at least 80% cocoa). Cocoa is very healthy – it’s the sugar added to chocolate that somewhat mitigates these healthful effects. So the less sugar in your chocolate, the better.
What can I add to dark chocolate bark?
I listed the nuts and fruit I used in the recipe card below. But 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.
How long does dark chocolate bark keep?
You can keep it in an airtight container, at room temperature, for about a week. Possibly more, but since it’s homemade, I prefer to be conservative in my estimates.
More dark chocolate recipes you might enjoy
If you enjoy dark chocolate, you should definitely try these ultra-rich homemade truffles – another easy and healthy treat. And this keto chocolate hazelnut spread is amazing. I love spreading it on keto English Muffin.
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.