When it comes to Paleo desserts, chocolate bark is one of the easiest to put together. It’s especially popular around the holidays, and makes a wonderful stocking stuffer. You can make all sorts of varieties with your favorite blends of nuts and fruits. Rich chocolate is sprinkled with two different delicious combinations in this easy recipe.
Chocolate bark is a simple recipe that is just waiting for your creativity. Use chocolate that is at least 70 percent cacao as the base of the bark. Then just sprinkle it with your favorite toppings! The bark could be salty, sweet, fruity, or nutty; it can go any direction.
In this recipe I included two of my personal favorite combinations. For the first I used toasted macadamia nuts, dried apricots, and flaky sea salt. The only “cooking” that is required is melting the chocolate. Then the chocolate is spread out on a rimmed baking sheet that has been lined with parchment paper. Sprinkle with your toppings of choice, and then chill. My chocolate bark took about half an hour to completely harden in the refrigerator. I could then easily break it up into smaller pieces.
For the second combination, I used sliced almonds, dried cranberries, and toasted coconut flakes. I highly recommend roasting nuts before adding them to the bark if you decide to use them. It takes the flavor to another level. I also prefer the flavor of toasted coconut flakes, so I lightly browned them on the stove before I began the recipe.
The bark can be kept for up to two weeks in the refrigerator. Enjoy!
- 1 lb. dark chocolate
- 1/3 cup macadamia nuts, chopped and lightly toasted
- 1/2 cup dried apricots, finely diced
- 1 tsp coarse sea salt
- 1 lb. dark chocolate
- 1/2 cup sliced almonds, lightly toasted
- 1/3 cup unsweetened dried cranberries
- 1/2 cup unsweetened coconut flakes, lightly toasted
- Line a 9×12-inch rimmed baking sheet with parchment paper. Melt the chocolate over a double broiler, whisking until smooth. Pour into the baking sheet and use a spatula to spread into an even, thin layer. Sprinkle with the toppings of your choice. Place in the refrigerator until set, about 30 minutes. Remove from the baking pan and break into squares to serve. Store in the refrigerator.
- Servings: 8-10
- Difficulty: Easy
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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