Cranberry Coconut Bark

 

Making a sweet holiday treat, whether it’s Christmastime or Valentine’s Day, doesn’t have to be a huge ordeal. Whip up a batch of bark for nibbling! I love making bark for many reasons, like the fact that my kids can make it easily on their own, it’s pretty darn foolproof, and you can use whatever you’ve got on hand because it will always taste great – let’s face it – you’re using melted chocolate for heaven’s sake! What’s not to love?

For this beautiful red, white and chocolate bark (thought it would be pretty for Valentine’s Day) I used tart cranberries, crunchy, fatty coconut and sea salt – all of which pair nicely with the dark chocolate. But really, use any red and white combos you’d like! How about chopped macadamia nuts, or chopped mini marshmallows for the white? Or dried tart cherries or even fresh pomegranate seeds for the red? Yeah, that’ll work!

I like to break my bark into small pieces so the kiddos don’t overdo it on a Texas size piece of chocolate, but you can create any size that fits your needs. And I don’t know about you, but those Texas size chocolate hunks are for Mom! Oh, and Dad. But mostly Mom.

Cranberry Coconut Bark

Yields 4

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Bark

1. 1-1/2 cups dark chocolate (use a good quality 85% dark chocolate bar or Enjoy Life dark chocolate morsels)
2. 1/2 cup chopped dried cranberries (look for the no sugar ones sweetened with apple juice)

Tops

1. 1/4 cup chopped dried cranberries
2. 1/4 cup dehydrated coconut flakes (that's the big boys)
3. Sprinkle of sea salt (I like using the flaked salt here)

Instructions

1. 1. Line a quarter baking sheet with wax or parchment paper. Set aside.
2. 2. In a double boiler, gently melt your chocolate, stirring occasionally. Stir in the 1/2 C dried cranberries. Spread the mixture on the parchment/wax paper to desired thickness. It won’t reach the edges, just spread it out as much as you’d like.
3. 3. While the chocolate is still wet, sprinkle on the remaining dried cranberries, coconut flakes and a little sea salt. Refrigerate until firm, about 20-25 minutes. Break into pieces and store in an airtight container.

Options

1. - I like to use a variety of white and red for this one, depending on what I have on hand and what we’re in the mood for. For white, try chopped macadamia nuts, or white chocolate chips. For red try dried cherries, or even pomegranate seeds!

By Tammy Credicott | The Healthy GF Life

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.