banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Chocolate Fruit Bark

    Share

    Chocolate Fruit Bark

    Almost any dried fruit works well for this decadent treat.

    Advertisement

    12 oz (375 mL) high-quality dark chocolate, at least 70% cocoa, chopped
    1/2 cup (125 mL) golden raisins
    1/2 cup (125 mL) dried tart cherries
    1/2 cup (125 mL) dried mango, chopped
    1/2 cup (125 mL) cashews, chopped
    1/2 tsp (2 mL) cinnamon
    1/8 tsp (0.5 mL) cayenne or chili powder (optional)
    1/4 tsp (1 mL) ginger powder (optional)

    Line a rimmed baking sheet with wax paper or lightly greased parchment paper.
    In metal bowl, over saucepan of simmering water, melt chocolate until very smooth. Stir in half the dried fruit and cashews, plus the spices.

    Spread chocolate mixture onto baking sheet. Sprinkle with remaining dried fruit and press gently to adhere.

    Chill in refrigerator until firm, about 30 minutes.

    Break into pieces of desired size.

    Serves 10.

    Each serving contains: 311 calories; 3 g protein; 16 g total fat (8 g sat. fat, 0 g trans fat); 39 g carbohydrates; 4 g fibre; 10 mg sodium

    Source: "Sweet Nutrition", alive #339, January 2011

    Advertisement

    Chocolate Fruit Bark

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    Sweet and Sour Brussels Sprout Tempeh Stir-Fry

    This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.