Trail Mix Chocolate Dark Bark Recipe

Whip up this pretty and delicious trail mix chocolate bark in no time! It's packed with great flavors and is perfect for dessert or gift-giving. 93 calories and 4 Weight Watchers SP

Now that December is here, it's time to bust out some holiday treats and this trail mix dark chocolate bark recipe definitely gets the nod of approval for gifting and indulging. Life can't be all about salads and chicken breasts, right? That being said, I couldn't resist putting a "healthy" spin on this chocolate bark.

First up, dark chocolate. If you're eating chocolate, dark is definitely the way to go. Dark chocolate contains a variety of antioxidants, to name one of its health benefits. Though the experts like to note that moderation is key. One to two ounces per day is the recommendation. In other words, savor every bite!

The addition of raw nuts and seeds, and dried food add to the "healthy" profile of this dark chocolate bark. Think healthy fats and antioxidants.

Tips for making dark chocolate bark:

The first step is lighting toasting the cashews and sliced almonds. You can do this in a small skillet set over medium heat. Make sure to stir them often and watch them carefully. Those little suckers like to turn from raw to scorched in the blink of an eye!

Create a double boiler by filling a medium saucepan with 1 to 2 inches of water. Bring the water to a boil, then reduce it to a simmer.

Choose a medium-sized bowl that will fit on top of the saucepan, dipping down into the saucepan, but not touching the simmering water.

Place the chocolate chips or chopped dark chocolate in the bowl and stir it until it's melted and smooth.

THIS IS IMPORTANT! When you lift the bowl off of the saucepan, dry the bottom of the bowl thoroughly. You do not want any of the condensation to drip into the chocolate as you're spreading it onto the baking sheet. Why? Water causes melted chocolate to seize (think grainy and solid).

Once the chocolate is spread on the parchment-lined baking sheet, sprinkle over the chocolate. Pop the whole thing into the fridge to harden the chocolate.

Can I use store-bought trail mix?

Absolutely! However, I suggest looking for mixes that contain raw nuts. Many premade trail mixes contain roasted and salted nuts. In this recipe, I was really going for the unadulterated flavor of raw nuts with a sprinkling of sea salt on the side. Unfortunately, many store-bought trail mixes are roasted at such a high heat that the healthy fats are destroyed.

Can I use other nuts and dried fruits?

Of course! Use whatever appeals to you. Macadamia nuts, pistachios and dried cranberries would be great options.

How long does it take to make chocolate bark?

The whole process of preparing the toppings and melting the chocolate takes about 10 minutes. The hardest part is waiting for the bark to set in the fridge! That take about 1 ½ hours.

Other light desserts for the holidays:

Light Meringues with Pomegranate & Pistachios {Cookin' Canuck}
Mini Pumpkin Cocoa Maple Bites {Cookin' Canuck}
Healthy Chocolate Hazelnut Raspberry Tart {Healthy Seasonal Recipes}
Gingerbread Christmas Tree Cookies {Skinnytaste}
{Skinny} Dark Chocolate Pomegranate Hazelnut Fudge {Joyful Healthy Eats}

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Trail Mix Dark Chocolate Bark

Whip up this pretty and delicious trail mix chocolate bark in no time! It's packed with great flavors and is perfect for dessert or gift-giving.

5 from 1 vote

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: Gluten Free

Prep Time: 1 hour hour 40 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 24 Servings

Calories: 91kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

• 3 tablespoons raw cashews broken in half
• 3 tablespoons sliced almonds
• 10 ounces dark chocolate 60 or 70% chips or chopped chocolate
• ¼ teaspoon rounded sea salt
• 8 dried apricots chopped
• ¼ cup dried cherries
• 1 tablespoon raw pepitas

Instructions

• Line a baking sheet with parchment paper.
• Place the cashews and sliced almonds in a small saucepan set over medium heat. Toast, stirring occasionally, until the nuts of light golden brown. Watch carefully so that the nuts don’t burn. Set aside.
• Fill a medium saucepan with 1 to 2 inches of water and bring to a boil. Reduce the heat so that the water is at a lively simmer.
• Place the chocolate chips in a medium bowl and rest on the medium saucepan, so that the bowl is elevated above the simmering water. The water should not touch the bowl.
• Stir until the chocolate is melted and smooth. Using an oven mitt (the bowl will be hot), lift up the bowl and wipe the bottom of the bowl with a dish towel (see notes).
• Using a rubber spatula, scrape the chocolate onto the prepared baking sheet. Spread the chocolate evenly to form a rectangle that measure approximately 8- by 12-inches.
• Sprinkle the sea salt over the chocolate. Evenly sprinkle the nuts, apricots, dried cherries and pepitas on top.
• Transfer the baking sheet to the fridge for about 1 ½ hours to allow the chocolate to harden.
• Break the chocolate bark into pieces that are about 2- by 3-inches. Serve or store in the refrigerator.

Notes

Note: The bottom of the bowl is dried so that no water drips into the chocolate. Water can cause melted chocolate to seize up.

Weight Watchers Points: 4 (Freestyle SmartPoints)

Nutrition

Serving: 1Piece | Calories: 91kcal | Carbohydrates: 10g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 38mg | Potassium: 126mg | Fiber: 1g | Sugar: 6g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 0.4mg

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

This post was originally published on December 2, 2015 and updated on December 6, 2019.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.