Chocolate Fruit + Nut Bark

So this chocolate fruit and nut bark is almost as simple as dessert can get. And it’s really good for  you – healthy fats, low in sugar, dairy-free, and packed with some vitamins and minerals from all your delicious add-ins.Chocolate Fruit and Nut Bark

You can put anything in this stuff. I went this route:

  • Slivered almonds
  • Chopped Cashews
  • Chopped Dates
  • (a little) Craisins
  • Toasted Coconut (your coconut flakes don’t have to be toasted)

But you could also use:

  • any other dried fruit you desire, but watch added sugars! (pineapple, mango, apricot, blueberries, cherries…etc)
  • Goji berries (healthier than dried fruit)
  • Cocoa nibs
  • Pistachios
  • Walnuts
  • Pecans
  • Peanuts
  • Flavor extracts (almond, hazelnut, coconut, orange…etc)

The possibilities are pretty much endless.

Making them is simply a matter of melting equal parts coconut oil to dark chocolate chips (I use Enjoy Life because they are dairy free), pouring it into a wax-paper lined pan, adding your goodies in, setting in the freezer, and chopping into desired serving size. I used 1/2 cup each of oil and chocolate and I got about 10 servings out of it – But I tended to just nibble on little bites of it through the day. A habit I really should break. Most days I tried to just plan it into my post-workout snack and only eat it then. However, because Justin tried some the day I made it and loved it I was afraid if I left it at home he would keep eating some after work every day while waiting for me to get home and then I wouldn’t eat much of it. So I brought it to work and kept it there. The problem with that is since it was ALL there with me, I just kept wanting to eat it with every meal. I had to exercise some self control though and it was great practice.

Chocolate Fruit and Nut Bark
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Chocolate Fruit + Nut Bark

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 bars

Ingredients

  • 1/2 cup Dairy free chocolate chips
  • 1/2 cup coconut oil unrefined
  • 1/4 cup chopped cashews
  • 1/4 cup slivered almonds
  • 5 chopped dates
  • 2 tbsp craisins
  • 2-4 tbsp toasted coconut flakes unsweetened*

Instructions

  1. Put coconut oil and chocolate chips in a small microwave safe bowl
  2. Microwave in 30 second intervals, stirring in between until it's all melted together
  3. Pour into an 8x8 pan lined with wax paper
  4. Add in all your desired goodies - you can choose anything you like here! My choices were cashews, toasted coconut, dried cranberries, almonds, and dates but you can get creative!

  5. Set in the freezer for about an hour
  6. Remove and chop into desired serving sizes
  7. Store in the fridge

Recipe Notes

*You can use regular coconut flakes, but I toasted mine for some almond butter last week and had leftover. You can put it on a foil lined baking sheet and toast in the oven at 250 degrees for about 10 minutes, but keep an eye on it because it can burn quickly. It should be golden brown, and you may need to stir it partway through if your oven cooks unevenly like mine does. **Amounts of add-ins can vary by preference. This is approximately what I put in mine but I don't measure.

**I use Enjoy Life chocolate chips since I don't eat dairy.

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