This Dark Chocolate Bark recipe is an incredibly easy-to-make, delicious, healthy treat!
Looking for a simple yet incredibly delicious chocolate treat recipe? Then this is the healthy and easy chocolate bark for you! The dark chocolate mixed with crunchy nuts, cranberries, dates, almond butter, coconut flakes, and a touch of salt is an amazing (and addictive) combo of flavors and textures. It also has the bonus of being pretty and healthy for a treat! Not only does it look impressive, but the green from the pistachios give it a festive vibe. Chocolate bark also makes a great edible holiday or Christmas gift! Your family will love this dark chocolate bark recipe!
You must try it!
The best part, outside of the delicious taste, is the simple preparation and the many different bark combinations you can make. Because the ingredients in this snack are completely healthy, you can indulge comfortably and confidently, knowing you’re eating something good for yourself. Make sure to use dark chocolate around 70%; it’s healthier. It provides a not too sweet energizing boost of antioxidants and some healthy fats to fuel your day.
I also made another healthy treat from dark chocolate; you can click here!
How to melt chocolate on the stove
Though this method is a little more involved, it reduces the chance of burning the chocolate. Place the chocolate in a double boiler filled with heated water or in a metal bowl and set it over a pot filled with heated water. Stir the chocolate until it melts and becomes smooth. Be careful not to touch the bottom of the bowl to the water.
HOW TO STORE CHOCOLATE BARK
Depending on how you prefer your chocolate will determine how to best store it. If you like the colder, harder type of chocolate, you can place the bark pieces into an ait-tight container and store it in the refrigerator. It will last up to 2 weeks.
These bark pieces can also be kept in a zip-top bag or air-tight container and kept in the pantry for up to a week. Because the bark will be at room temperature, it will be softer, similar to chocolate chips.
Start by lining a small, rimmed baking sheet with parchment paper.
Chop 100 grams of roasted pecans, 40 gr of roasted almond, 40 gr of pistachios, 40 gr of dried cranberries, and 60 gr of dates.
Fill a medium saucepan halfway with water, and bring to a gentle boil. Place a large glass or ceramic heat-safe bowl on top of the pan. This is called a ‘double boiler.’ Break 400 grams of dark chocolate into pieces with your hands and place them in the bowl. The heat from the bowl will melt the chocolate. Stir periodically to ensure the chocolate melts evenly.
Pour melted chocolate onto the center of your parchment-lined baking sheet. Spread out evenly with a spatula or the back of a spoon. You’ll want the chocolate layer about ½ cm thick.
Drizzle 1 tbsp of almond butter over the chocolate, and then sprinkle over the top 1 tbsp of coconut flakes, the chopped pecans, almonds, pistachios, cranberries, and dates. Be sure to spread around evenly, and feel free to gently press the nuts down into the chocolate a bit so that they stick.
Place the chocolate bark for about 2-4 hours in the refrigerator.
When the chocolate bark has hardened completely, break it into pieces using either your hands or a large chef’s knife. Your chocolate bark is now ready to be eaten or stored for later!
How do you eat your chocolate bark?
I love to hear from you, so be sure to pop back and leave a comment if you try out our Healthy and Easy Chocolate Bark recipe. Happy Eating.
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Store dark chocolate in an airtight container in a cool, dry place. It should keep for several weeks (but will likely be eaten before then!)
Note: - Reduce the heat to a simmer and fit a bowl into the pot. The bottom of the bowl should not reach the water (at least 2″ to 3″ space between the bowl and water is optimal).
- Add the chocolate to the bowl and stir regularly until completely melted