Ingredients

The following ingredients have 24 Servings
  • 3 tablespoons raw cashews (broken in half)
  • 3 tablespoons sliced almonds
  • 10 ounces dark chocolate 60 or 70% chips or chopped chocolate
  • 1/4 teaspoon rounded sea salt
  • 8 dried apricots (chopped)
  • 1/4 cup dried cherries
  • 1 tablespoon raw pepitas

Instruction

  • 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.