Dark Chocolate Bark with Cherries, Walnuts and Sea Salt

Dark Chocolate Bark - The Lemon Bowl

Sea salt and dark chocolate is one of my favorite combinations. My dark chocolate bark is the perfect excuse to enjoy the two together.

Whether you’re hosting a holiday gathering or preparing homemade food gifts for friends and family, look no further than this quick and easy chocolate bark recipe.  It literally takes minutes to make and the end result is an absolute show stopper.

Toasted Walnuts - The Lemon Bowl

Not a fan or dried cherries? Try dried apricots instead. Prefer almonds or cashews? Go right ahead.  Want to add a pinch of cinnamon or cayenne? Be my guest.  As always, this is just a method, not a specific science or formula.

The best part? This tasty little treat is loaded in antioxidants, vitamins, protein and fiber.  You’ll notice there is no corn syrup, butter or refined sugar in sight. Take that, cookie swap.

Your friends are waiting.

Dark Chocolate Bark with Cherries, Walnuts and Sea Salt
 
Author: 
Nutrition Information
  • Serves: 30
  • Serving size: 1
  • Calories: 115
  • Fat: 8.2g
  • Saturated fat: 3.6g
  • Carbohydrates: 9.1g
  • Sodium: 45mg
  • Fiber: 1.1g
  • Protein: 1.7g
  • Cholesterol: 0mg

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 14 oz dark chocolate – 70% or higher
  • 1 c walnuts – chopped
  • ¾ c dried cherries – chopped
  • 4 pieces crystalized ginger – chopped
  • ½ tsp fine sea salt
Instructions
  1. Line a baking sheet with foil or a silpat and place in the freezer to chill.
  2. Meanwhile, combine walnuts, cherries, ginger and sea salt in a bowl and set aside.
  3. Break chocolate into pieces and place in a double boiler or a heatproof bowl over simmering water. Stir frequently with rubber spatula until chocolate is completely melted, about 5-6 minutes.
  4. Stir in half of the fruit and nut mixture then spread onto chilled baking sheet. Use the spatula to shape a rough rectangle.
  5. Sprinkle on the remaining fruit and nut mixture and place in the refrigerator to chill.
  6. Cool completely, at least 60 minutes, then break into pieces.
  7. Serve immediately or store in a Zip-loc bag in the refrigerator.

Comments

  1. says

    Love this! I am a big fan of different types of bark at the holidays–I love the crystallized ginger–I’ve used it in pies and it is wonderful!

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