In honor of yesterdays post on the health benefits of dark chocolate, here is my super simple and delicious recipe for roasted cashew and cranberry chocolate bark. I like to make a batch, break it into small pieces, store it in the fridge, and have a little piece every night after dinner. Or if you’re my husband, have quite a few pieces…
Important note: Use dark chocolate (I generally use at least 70%). Milk chocolate contains added butterfat, which is known to raise blood cholesterol levels, and tons of added sugar. Dark chocolate, on the other hand, contains natural fat (cocoa butter) and not nearly as much added sugar. While the cocoa butter in dark chocolate is high in saturated fat, the content is largely stearic acid, which research shows does not raise cholesterol levels and acts in the body like an unsaturated fat.
Recipe: Dark Chocolate Bark with Roasted Cashews and Cranberries
- 1 lb. high quality dark chocolate, finely chopped
- 1 cup cashews
- ¾ cup dried unsweetened cranberries
- Sea Salt
Preheat the oven to 350°. Spread the cashews on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
Line a sheet pan with parchment or wax paper. Melt two-thirds of the chocolate in a heatproof bowl set over a pan of simmering water. Stir until smooth. Add the remaining chocolate and stir until melted.
Pour the melted chocolate over the paper and spread to form a rectangle. Sprinkle the cashews, cranberries and a pinch of sea salt over the chocolate. Place in the refrigerator until firm (about 20-30 minutes). Break the bark into small pieces and serve at room temperature.
* You can use any combination of dried fruit and nut you like. I made pistachio and dried cherry last night; it’s fantastic!
* The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.