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.
A Healthy Fruit Bark
It’s magically easy to make, too, endlessly versatile, and boasts antioxidant and nutrient benefits from 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 high-quality chocolate, as the flavor will be very prominent. As for the salt, my new favorite is this delicious Hawaiian Red from Go Lb. Salt, with rich notes that really bring out the depth of the chocolate and complement the almond and seed mix.
You will only need a few minutes, a double boiler [or create your own with a saucepan and heatproof bowl as we did here], a cookie sheet, and about thirty minutes to spare. Time well spent. This would make a beautiful holiday gift, a teacher thank you, or a breakfast. Because hey, fruit! 😉
How to Make Salted Dark Chocolate Fruit Bark
Get and print the recipe below.
Salted Dark Chocolate Fruit Bark
Ingredients
- 1/2 lb dark chocolate
- 1/2 lb bittersweet chocolate
- 1/4 cup almonds, slivered
- 1/4 cup dried cranberries
- 1/8 cup pepitas
- 1/8 cup raw sunflower seeds
- 2 tbsp apricot preserves
- 1 dash dash cinnamon
- sea salt to taste
Instructions
- 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.
Nutrition
