As the holidays are fast approaching, I thought I would share a quick and easy recipe idea that is perfect to add to any holiday dessert table. Most people are familiar with chocolate bark. It is a very traditional holiday treat and it can be made with a variety of different ingredients. For this sweet and salty dark chocolate bark recipe, I decided to stick to some simple yet wholesome ingredients. Although you may be sceptical when looking at the ingredients, trust me on this one, it is amazing. All the ingredients complement each other perfectly to create the perfect sweet and salty treat that will surely please everyone at your next dinner party.
Here is how this sweet and salty dark chocolate bark is made:
Place the chopped dark chocolate in a large heat-safe bowl. Place the large bowl over top of a sauce pan which has been filled with about an inch of simmering water. You don’t want the bottom of your bowl to be touching the simmering water or else it could burn your chocolate. Stir the chocolate often until it is completely melted. Once melted, remove from the heat and set aside to cool slightly.
Add the remainder of your ingredients to the bowl of melted chocolate.
Gently fold the ingredients into the chocolate until they are evenly coated.
Pour the bark mixture onto a parchment lined cookie sheet. Spread it to about a ¼ of an inch thick.
Place in the refrigerator until completely set. This should take about an hour.
Remove from the fridge and break the bark into the size of your choice.
Serve and enjoy!
If you don’t plan on eating it right away, store the bark in an air-tight container in the fridge.
SWEET AND SALTY DARK CHOCOLATE BARK
Ingredients
- 300 grams dark chocolate, 70% or higher (dairy-free if you want to keep this recipe vegan)
- 1/3 cup almonds , roasted and salted *see note
- 1/3 cup cashews , roasted and salted *see note
- 3 tbsp whole buckwheat
- 1/3 cup medjool dates , chopped
- 3 tbsp shredded coconut , unsweetened
- 1/4 tsp Himalayan pink salt , or sea salt
Instructions
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Place the chopped dark chocolate in a large heat-safe bowl.
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Place the large bowl over top of a sauce pan which has been filled with about an inch of simmering water. You don’t want the bottom of your bowl to be touching the simmering water or else it could burn your chocolate.
-
Stir the chocolate often until it is completely melted. Once melted, remove from the heat and set aside to cool slightly.
-
Add the remainder of your ingredients to the bowl of melted chocolate.
-
Gently fold the ingredients into the chocolate until they are evenly coated.
-
Pour the bark mixture onto a parchment lined cookie sheet. Spread it to about a ¼ of an inch thick.
-
Place in the refrigerator until completely set. This should take minimum an hour.
-
Remove from the fridge and break the bark into the size of your choice.
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Serve and enjoy!
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If you don’t plan on eating it right away, store the bark in an air-tight container in the fridge.
Recipe Notes
You can use store bought roasted nuts but I personally like to do this step myself since it is quite easy and I always keep a variety of raw nuts in my pantry. To roast the nuts yourself, preheat your oven to 375F. Place the whole nuts in a medium sized mixing bowl. Add a 1/2 tsp. of avocado oil (or olive oil) and ½ tsp. pink salt. Give the nuts a good toss to make sure they are all evenly coated with the oil and salt. Place on a parchment lined baking sheet. Cook for 6-8 minutes. Keep an eye on them since they can burn very quickly. You will know they are done when they start to become a slightly golden and you can start to smell them. Remove from the oven and let cool completely.