It is always fun to start the week off with chocolate. So for all your chocolate nibbling needs throughout the week I bring you this super easy recipe for the most colorful and delicious salted Fruit and Nut Chocolate Bark. This recipe is inspired by a recipe I learned last week on vacation. More on that in a few days, but first, rich, silky, salty-sweet c-h-o-c-o-l-a-t-e..
All the goodies..
Pour the chocolate silk..
Those toasted pecans are amazing all on their own!..
Spread and smooth the chocolate out a bit with a spatula..
Add the jewels!..
After it firms up in the fridge..
Chop into large pieces for nibbling...
Last week I was at an amazing wellness resort, and in a few days I will share that adventure with you. But during my time there, I tool a fun culinary class where we made a pecan-fruit salted chocolate bark that was simply dreamy. I had to make it as soon as I got home and share the recipe with you...
Bag of yum..
This recipe is a spin on the recipe used in the class with Chef Laura Pauli.
Fruit and nut Chocolate Bark
By
Published 06/29/2015
Ingredients
- 9 ounces bittersweet chocolate, vegan (Scharffen Berger used. The higher the quality, the better the flavor!)
- 5 dried/unsulphered organic apricots, diced
- 2 tablespoon goji berries, soaked in 1 teaspoon hot water and ¼ teaspoon vanilla extract
- 2 tablespoon raw pistachios
- 2 tablespoon raw chopped Medjool dates, white mulberries or dried cherries (optional)
- Pecans - oven-toasted and spicy-sweet:
- ¾ cup raw pecans, whole
- 1 tablespoon vegan sugar or agave syrup
- 1 teaspoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- pinch of cayenne
- To finish chocolate: sprinkle of Fleur de Sel or pink salt (coarse is my preference)
Instructions
- Place the pecans, olive oil, black pepper, cayenne and salt in a small bowl and mix until the pecans are coated. Spread pecans on parchment paper on a baking sheet and bake at 400 degrees for ten minutes - or until slightly toasty. Set aside.
- Using a double broiler on your stovetop, melt the chocolate until silky smooth.
- Pour the melted chocolate onto a parchment paper lined baking sheet. (Make sure this is a new, COOL, baking sheet!) Spread a bit so the the chocolate thins out to your desired bark thickness.
- Add the pecans, apricots, goji berries, pistachios, optional dried goodies and anything else you want to add to the melted chocolate layer.
- Place the chocolate in the fridge to firm up. This usually takes at least a half hour for fully hardened chocolate.
- To serve: break or slice chocolate and sprinkle with a thin layer of Fleur de Sel or pink salt. (Store leftovers in a baggie or container in the fridge.)
Yield: 10 servings
Prep Time: 00 hrs. 07 mins.
Cook time: 00 hrs. 10 mins.
Total time: 17 mins.
Tags: chocolate,bark,nuts,fruit,dessert,snack,dark chocolate,chocolate bark
silky amazing..
RockMyVeganSocks says
Love chocolate bark! It's such a good treat and so simple to make. I usually just make mine with almonds, but love the sound of the fruit in this!
Looking forward to hearing about the wellness resort =)
Arman @ thebigmansworld says
Seriously, I love festive times purely to make bark- This is a delicious one, Kathy! 🙂
Linda @ Veganosity says
I love making chocolate bark. This is a fun recipe Kathy, thanks!
Kyra @ Vie De La Vegan says
Kathy, this looks so good! I made a similar chocolate bark a few months back, but I made my own chocolate with cacao powder, coconut oil and medjool dates all blended together. I think it's time I made some more...
Can't wait to hear about the wellness retreat too!
Amanda @ Sweets and Greens says
Chocolate bark is a favourite of mine. It's too tempting to have it sitting in the fridge all the time, so luckily it's quick and easy to make. Your pictures make it look even better.
John Hartil says
Gorgeous! One of my all time favourites, but I have never tried making it myself. This looks like I could do it...!!!
Kathy Patalsky says
You absolutely can! It is so delicious to nibble for dessert of snacks.
Kathy Patalsky says
I am not sure what you are referring to. In general I prefer whole grain or brown mustards, they pack a bit more deep flavor and less acidity of strong vinegar. And sometimes the bright yellow mustards (lower quality brands) may add preservatives, additives or food colorings. But again, not exactly sure which page you are referencing.
Kathy Rogers says
OK, thanks! It is on page 25 in the Vegan Pantry chapter. BTW, love the Every Morning Lemon Tea!
Kathy Patalsky says
So glad you love the tea! About to go make some right now 🙂
Heather McClees says
Well this is just beautiful! I wish my belly tolerated dried fruits more!:) But it DOES love chocolate and pecans:) Great recipe, friend!<3
Kathy Patalsky says
Bark is easy to customize! 🙂 you could add a bit more sweetness to the toasted nuts to make up for no fruit 🙂
Renard Moreau says
[ Smiles ] You are welcome, Kathy.
Shanna says
Yayy you're back! I missed you posting recipes!! How was your vacation? I'm sure you'll make a post about it...? 🙂 This recipe looks delicious
Kathy Patalsky says
🙂 happy to be back! Vaycay in Mexico was FABULOUS. I will post about it later this week!
Kathy Rogers says
Yay!! Just received my Amazon order with 365 Vegan Smoothies AND Healthy Happy Vegan Kitchen! I went straight for the Happy Banana (275) Smoothie because I LOVE peanut butter and banana...so delish! Everything looks so yummy and sooo easy! I am a new vegan and can't wait to try all the recipes!
Kathy Patalsky says
Thank you Kathy! SO glad you loved the Happy Banana 🙂 Congrats on going vegan! Here to help and inspire! xo
Kathy Rogers says
Kathy, question from the Healthy Happy Vegan Kitchen. What's wrong with "neon yellow" mustard?
Aub says
This looks AMAZING:)!
Kathy Patalsky says
thank you!
Rebecca P. says
My mom LOVES chocolate bark! I really should make my own for her, haha!
Kathy Patalsky says
It is so good! And so easy! Perfect gift idea too.. 🙂
Renard Moreau says
[ Smiles ] Hey, Kathy. This is my kind of vegan recipe.
A person cannot go wrong with chocolate and fruit combined.
Do enjoy the rest of your day.
Kathy Patalsky says
yes true! thank you