Fruit-sweetened chocolate bark. One last simple recipe before Christmas.
One of the things I miss the most since I stopped eating added sugar over 4 years ago is chocolate. I can make most of my favorite desserts using fruit, but chocolate isn’t one of them. My only option is bitter, unsweetened chocolate.
Over the years though, I’ve become used to the bitterness of unsweetened chocolate and I’ve actually come to enjoy a small piece once in a while. However, there’s really nothing like a good piece of milk, dark or even white chocolate.
This fruit-sweetened chocolate bark is the closest thing to a chocolate bar I’ve had in years and while it’s far from being as sweet, it’s surprisingly good.
Since most people cringe at the thought of eating unsweetened chocolate (I don’t blame you!), I included a few options in this recipe to make it sweeter. This recipe is definitely not for everyone and I want to be clear about that! So if you’re not up for eating unsweetened chocolate, you can still make this recipe, with some modifications.
For the original recipe, I use unsweetened baker’s chocolate and I pack it with dried fruits, nuts and coconut. Trust me, it’s SO much better than it sounds. The dried fruits add sweetness to the otherwise bitter chocolate and the nuts and coconut add a nice crunch and flavor.
For the sweeter option, you can use a good dark chocolate instead of unsweetened chocolate OR you can add a touch of liquid sweetener to the melted chocolate. Of course I haven’t tried those things, but it’s an easy switch to get a sweeter treat.
In 10 minutes, you could have a delicious healthy(ish) chocolate bark. It’s the perfect last-minute Christmas treat!
Fruit-Sweetened Chocolate Bark
- 1 x 225g (8 oz) chocolate bar, unsweetened or dark (chopped)
- Dried cranberries
- Chopped dates
- Goji berries
- Unsweetened shredded coconut or coconut chips
- Cocoa nibs
- Line a baking sheet with parchment paper. Set aside.
- In a small saucepan or double boiler, melt chocolate slowly over low heat, about 15 minutes. Stir often to avoid burning.
- Pour the chocolate on the prepared sheet. Spread until about 1/4 inch thick. It doesn't have to be a perfect shape or fill the baking sheet.
- Add toppings of choice. Here I used a generous amount of dried cranberries, raisins, coconut chips and roasted hazelnuts with a small sprinkle of cocoa nibs.
- Refrigerate until firm, about 30 minutes. You can also place it in the freezer until firm, about 10 minutes. Store in an airtight container in the refrigerator.
If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!