Dark Chocolate Bark with Dried Fruit

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Dried fruit
  • 1 Orange, zest of

• Baking & Spices

  • 16 oz Dark chocolate, high-quality
  • 1 Sea salt, coarse or flaked

• Nuts & Seeds

  • 2 cups Nuts

Found on stupideasypaleo.com

Description

Ingredients

• 16 oz high quality dark chocolate
• 2 cups dried fruit (I used half sour cherries and half goji berries)
• 2 cups nuts (I used half pistachios and half walnuts)
• Zest of 1 orange
• Coarse or flaked sea salt, optional

Directions

• Line a rimmed baking sheet with parchment paper. Chop the chocolate into small pieces. If you want smaller bites, also chop the dried fruit and nuts roughly. Melt and temper the chocolate using a hot water bath for best results. Click here for my preferred method. When the chocolate has cooled to the touch, spread the melted chocolate onto the parchment paper-lined sheet until it’s between ⅛” and ¼” in thickness. While the chocolate is still wet, sprinkle on your toppings. I put half on one side and half on the other. Let the chocolate harden at room temperature. Depending on your house temperature, this could take over an hour. I don’t recommend cooling it in the refrigerator because when you remove it, condensation can form on the surface of the chocolate, making it wet. Once it’s hardened, chop the dark chocolate bark into whatever size pieces you like. Store in a covered container for up to a week or more. (The nuts may get a bit stale if you keep for longer.)
• Line a rimmed baking sheet with parchment paper.
• Chop the chocolate into small pieces. If you want smaller bites, also chop the dried fruit and nuts roughly.
• Melt and temper the chocolate using a hot water bath for best results. Click here for my preferred method.
• When the chocolate has cooled to the touch, spread the melted chocolate onto the parchment paper-lined sheet until it’s between ⅛” and ¼” in thickness.
• While the chocolate is still wet, sprinkle on your toppings. I put half on one side and half on the other.
• Let the chocolate harden at room temperature. Depending on your house temperature, this could take over an hour. I don’t recommend cooling it in the refrigerator because when you remove it, condensation can form on the surface of the chocolate, making it wet.
• Once it’s hardened, chop the dark chocolate bark into whatever size pieces you like.
• Store in a covered container for up to a week or more. (The nuts may get a bit stale if you keep for longer.)