I made this up on the fly and I am pretty sure it will take you longer to read this post than to make it. In fact, it was so on the fly that I didn’t take note of the amount of unsweetened chocolate I used and just spent the past 5 minutes picking through my garbage to find the bag. Ew.
Don’t worry, I washed my hands before I did anything else.
This is a really flexible recipe. If you want it sweeter, add some more honey. If you like a greater dried fruit to nut ratio, go crazy. This is incredible customizable – try adding pistachios for more green, cranberries instead of cherries, pomegranate seeds – you get the idea. This is going to be my go-to party and hostess gift this year.
“The best way to spread Christmas cheer is singing loud for all to hear.” And making people chocolate bark
Holiday Cheer Chocolate Bark
300 g (about 10.6 ounces) unsweetened chocolate, broken into pieces
1/4 c raw honey
1/3 c dried Bing cherries
1/2 c chopped macadamia nuts
1/4 c coconut flakes
1. Melt chocolate in a double boiler. Or find a bowl that fits the diameter of your pot but rests a few inches from the bottom. Add an inch or so of water and let it boil – making sure the water does not touch the bottom of the bowl. Stir chocolate for several minutes until almost completely smooth.
2. Take the chocolate off the heat when only a few lumps remain. Stirring the chocolate, the rest of the lumps will melt with the residual heat. Stir in the 1/4 cup of honey. You can add more honey if you would like a sweeter bark.
3. Grease a 13 x 9 inch pan lightly with coconut oil. Pour the chocolate into the pan. Sprinkle cherries, macadamia nuts, and coconut flakes throughout the pan.
4. Let the chocolate set overnight or for several hours. When cooled and hardened, cut into small squares.
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