Chocolate Bark with nuts, seeds and dried fruits

Chocolate Bark with Sea Salt, Pistachios & Apricots

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Serves 8

This chocolate bark is endlessly customizable – choose your favorite nuts, seeds and dried fruits and experiment away!  It makes for a wonderful hostess gift, or an easy dessert.

For the holiday season, we are definitely going to try it with pieces of peppermint. Tis’ the season!

The best part?  It contains no refined sugars and is not only vegan, but gluten free as well!

Recipe courtesy of by CHLOE. Chef Contributor, Lauren Kretzer as featured in Vogue.

INGREDIENTS

½ cup coconut oil

½ cup unsweetened cocoa powder

½ tsp pure vanilla extract

¼ cup pure maple syrup

pinch sea salt

½ cup raw shelled pistachios

½ cup dried apricots, chopped

PREP

Preheat oven to 350°.

METHOD

Place pistachios on a parchment paper lined baking sheet and bake for 6-7 minutes, or until lightly golden and fragrant. Set aside to cool. Once cooled, roughly chop and set aside.

In a small saucepan, heat oil on low until completely melted. Take off heat and whisk in cocoa powder until smooth. Add in pure vanilla extract, pure syrup, and sea salt and stir to combine. Fold in approximately half of the chopped pistachios and half of the chopped apricots.

Prepare a baking sheet with parchment paper or wax paper. Pour chocolate mixture over the paper and spread into approximately ¼” thickness. Sprinkle the top evenly with the remaining chopped pistachios and apricots. If desired, sprinkle a very small amount of salt over the top.

Place the baking sheet on a flat surface in the freezer and let chocolate bark set for 15-20 minutes, or until totally firm. Break apart into pieces and serve.

NOTES + SERVING TIPS

This chocolate bark will start to melt at room temperature after a short while, so it is best kept refrigerated until ready to serve. You can customize the bark with your favorite nuts and dried fruits to fit the season and/or holiday.