Dark Chocolate Bark Recipe From The Oaks at Ojai

This recipe comes to us from The Oaks at Ojai. The Oaks is an oasis of health and wellness in Southern California. And the retreat prides itself on creating calorie-conscious but full-flavored cuisine. This Dark Chocolate Bark recipe, a perfect example of that philosophy, is also one of the sexiest homemade chocolates we’ve tried. Made from a base of premium, dark chocolate, it combines decadent richness with a medley of raw nuts and dried fruits. (Do we even need to add that both dark chocolate and nuts are legendary aphrodisiacs?) It makes for a great afternoon pick-me-up or late night treat. But it’s also a libido-booster in a sweet little package.

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The Oaks at Ojai Dark Chocolate Spa Bark

Prep Time

10 mins

Cook Time

5 mins

Chilling time

30 mins

Total Time

15 mins

 

This easy, dark chocolate bark recipe is one that can be customized with your favorite nuts, seeds and dried fruits. 

Course: Dessert, Snack

Cuisine: American

Keyword: Chocolate Bark

Dish Type: candy

Diet and Health: gluten-free, healthy-ish

Ingredient: chocolate

Servings: 12

Ingredients

• 4 oz premium dark chocolate, (such as Callebaut or Valrhona, 60%-72% cacao recommended)
• 2 oz raw nuts and dried fruit of your choice (including walnuts cashews, almonds, pistachios, cranberries, pineapple, currants, raisins)
• optional toppings include pumpkin seeds candied ginger, tangerine zest or shredded, raw coconut

Instructions

1. On a sheet of parchment paper, arrange the fruit and nuts in a square, closely spaced but not overlapping.
2. Finely chop the chocolate.
3. In a glass bowl, melt the dark chocolate in your microwave, cooking 30 seconds at a time and thoroughly whisking between cooking periods. Continue microwaving until completely melted.
4. Drizzle the chocolate over the fruit and nuts using a spatula to create an even coating, maintaining the square shape.
5. Sprinkle with your topping of choice (if using one).
6. Refrigerate for one half hour before cutting into 12 squares.

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