Chocolate Cranberry Almond Bark
Recipe type: Dessert
Serves: 20 servings
Chocolate bark is easy to make and there are lots of mix-in options to choose from. For this recipe, I chose things like dried cranberries and almonds, but dried cherries or apricots would also be amazing as would pistachios or chopped pecans.
  • 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
  1. Line a large baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Sprinkle the cranberries, almonds, and ginger evenly over the top and use a spatula to gently press the toppings into the melted chocolate.
  5. 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.
  6. 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.)
As hard as I tried, it was tough to cut 20 perfect pieces. There were a few smaller bits that broke off, so I served them up in a bowl for one-bite nibbles.
Recipe by Lizs Healthy Table at