Just a few bites of this luscious Chocolate Cranberry Bark is all it takes to satisfy a sweet tooth. This easy-to-make chocolate treat pairs up perfectly with tart cranberries, sliced almonds, crystalized ginger, shredded coconut, and an unexpected mix-in: hemp seeds.
Dark chocolate is my weakness. My kids … not so much. They prefer milk chocolate, but for me, the darker the better. A few bites make my taste buds happy, and when I combine those bites with tart and chewy dried cranberries, crunchy almonds, and crystalized ginger, the flavors are even better.
I created this recipe for the February edition of The Recipe Redux, but due to a bazaar flu bug that left me flat out for 48 hours, I literally slept through the Redux and missed publishing the post 🙁
Better late than never … so read on for my recipe for Chocolate Cranberry Bark!
One of the greatest things about my “job” is that I get to work with talented interns like Katy P., a graduate nutrition student at Boston University. Two of her goals are to work on recipe development and food photography, which she had an opportunity to do the day this bark recipe was created!
I started with bittersweet chocolate. Of all chocolate types, dark chocolate tends to have the highest level of beneficial phytonutrients known as flavanols. Research shows that cocoa flavanols may help maintain healthy circulation and support cardiovascular health. Sounds good to me 🙂
To make the bark, I melted the dark chocolate chips in the microwave, which took about 2 minutes. And then I added the magic …
I mixed the coconut and hemp seeds into the chocolate and then topped with the ginger, cranberries, and almonds.
- One 10-ounce bag bittersweet chocolate chips (1-3/4 cups)
- 2 tablespoons unsweetened finely shredded coconut
- 1 to 2 tablespoons hemp seeds
- ⅓ cup dried cranberries
- ⅓ cup toasted sliced almonds
- 2 tablespoons finely chopped crystalized ginger
- Line a large baking sheet with parchment paper and set aside.
- Place the chocolate chips in a large, microwave-safe bowl and heat until melted, about 2 minutes. I suggest stopping and starting the microwave every 30 seconds, mixing the chips, and then continuing to heat until melted.
- Mix in the coconut and hemp seeds until combined. Pour the mixture over the parchment paper, and use a spatula to spread into a large, 10 x 11-inch rectangle.
- Sprinkle the cranberries, almonds, and ginger evenly over the top and use a spatula to gently press the toppings into the melted chocolate.
- Place the baking sheet in the freezer and chill for 10 minutes. Transfer the large piece of "bark" to a cutting board, and warm slightly for 5 minutes. Gently peel off the parchment.
- Use a sharp knife to cut into 20 pieces or use your fingers to break up the chocolate. (Store in an airtight container up to five days.)
Here is another stunning iPhone photo from Katy. Isn’t it gorgeous?!
What are your favorite chocolate bark toppers? Do tell …