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.

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 compliment 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 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! 😉

Get the full recipe below:

Print Recipe

Salted Dark Chocolate Fruit Bark

Total Time: 40 minutes

Prep Time: 5 minutes

Cook Time: 5 minutes

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

Ingredients:

• 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

Directions:

1. 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.
2. Weigh chocolate and chop into uniform pieces.
3. 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.
4. Pour onto prepared baking sheet and tap the pan to evenly spread chocolate.
   Sprinkle dried cranberries and nuts evenly over top.
5. In a small pan, gently heat apricot preserves and cinnamon until liquefied. Drizzle over chocolate and top with sea salt.
6. Place in fridge to chill until set, about 30 minutes.
7. When set, remove from pan and chop or break into pieces and enjoy.

recipe and photos by @iamchanelle

All images and text ©Amy Bellgardt for Mom Spark

Amy @ Mom Spark

For 16 years, I have been the creator & full-time blogger of Mom Spark. I’ve also created content for numerous outlets such as Good Housekeeping, Better Homes & Gardens, & Huff Post.