Salted Dark Chocolate Fruit Bark

What’s better than chocolate? Nothing! Unless you add fruit, nuts and top it all off with a little sea salt kick.  Then, you have pure magic.
Salted Dark Chocolate Fruit Bark
It’s magically easy to make, too, endlessly versatile and boasts antioxidant and nutrient benefits from the dark chocolate, raw nuts and dried fruits.  For this recipe we chose a blend of dark and bittersweet chocolate and added dried cranberries, raw pepitas, sunflower seeds and almond slivers, topped it all off with melted apricot preserves, cinnamon and Hawaiian Red sea salt. Absolutely delightful.

You can choose any combination of fruit and nuts you like, and be sure to use a high quality chocolate, as the flavour will be very prominent.  As for the salt, my new favourite is this delicious Hawaiian Red from Go Lb. Salt, with rich notes that really bring out the depth of the chocolate and compliment the almond and seed mix.

Salted Dark Chocolate Fruit Bark

You will only need a few minutes, a double boiler [or create your own with a saucepan and heatproof bowl like we did here], a cookie sheet and about thirty minutes to spare.  Time well spent.  This would make a beautiful holiday gift, teacher thank you, or breakfast. Because hey, fruit! 😉

Salted Dark Chocolate Fruit Bark

Salted Dark Chocolate Fruit Bark

Dark chocolate, dried fruit, raw nuts and seeds topped with sea salt. Magic.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 40 minutes


1/2 lb dark chocolate
1/2 lb bittersweet chocolate
1/4 c slivered almonds
1/4 cup dried cranberries
1/8 cup pepitas
1/8 cup raw sunflower seeds

2 tablespoons apricot preserves
dash cinnamon

sea salt to taste


Prepare a small cookie sheet or casserole dish [choose depending on the desired thickness of your finished bark] with parchment or wax paper. Set aside.

Weigh chocolate and chop into uniform pieces.

In a double boiler over barely simmering water, gently melt chocolate, stirring very frequently until silky smooth and melted through. BE SURE not to overheat, as it will "break" the chocolate and you will have to throw it out and start over.

Pour onto prepared baking sheet and tap the pan to evenly spread chocolate.
Sprinkle dried cranberries and nuts evenly over top.

In a small pan, gently heat apricot preserves and cinnamon until liquefied. Drizzle over chocolate and top with sea salt.

Place in fridge to chill until set, about 30 minutes.

When set, remove from pan and chop or break into pieces and enjoy.

recipe and photos by @iamchanelle