Dark Chocolate Cherry Bark
Chocolate doesn’t have to be rare luxury when you make it with a deliciously dark variety, plenty of heart-healthy nuts, and tart cherries.“The nuts have protein and vitamin E, and they fill you up the right way—no empty calories there!" says food blogger Alyssa Shelasky. "And dark chocolate, well, it's on the good side of bad.”
Pair these nutty, fruity 95-calorie clusters with a cup of a tea for a satisfying pick-me-up.
Ingredients:
3/4 c. almonds (or any nut of your preference like pistachios or macadamias)
12 oz. dark chocolate (60-70% cocoa), divided
1/2 tsp. pure vanilla extract
1/3 c. dried tart cherries (swap for dates or dried apricots)
Sprinkle of coarse sea salt (optional)
Directions:
Heat oven to 350 degrees. On a baking sheet lined with parchment paper, toast the nuts until they smell nice and roasted, about 10 minutes. Let them cool completely. Fill a medium saucepan with 1 in. water; bring to a simmer over medium-low heat. Set a large heat-proof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place the dark chocolate in bowl; cook, stirring, until smooth. Remove bowl from saucepan; stir in 1/2 tsp. pure vanilla extract, toasted nuts, and the dried cherries/fruit. Pour onto baking sheet; spread into an even layer about 1/4 in. thick; sprinkle lightly with coarse sea salt (optional). Refrigerate until firm, 1 hour. Break into 24 pieces. Serve in odd, mismatched shapes.
Makes 24 pieces.
Chocolate doesn’t have to be rare luxury when you make it with a deliciously dark variety, plenty of heart-healthy nuts, and tart cherries.“The nuts have protein and vitamin E, and they fill you up the right way—no empty calories there!" says food blogger Alyssa Shelasky. "And dark chocolate, well, it's on the good side of bad.”
Pair these nutty, fruity 95-calorie clusters with a cup of a tea for a satisfying pick-me-up.
Ingredients:
3/4 c. almonds (or any nut of your preference like pistachios or macadamias)
12 oz. dark chocolate (60-70% cocoa), divided
1/2 tsp. pure vanilla extract
1/3 c. dried tart cherries (swap for dates or dried apricots)
Sprinkle of coarse sea salt (optional)
Directions:
Heat oven to 350 degrees. On a baking sheet lined with parchment paper, toast the nuts until they smell nice and roasted, about 10 minutes. Let them cool completely. Fill a medium saucepan with 1 in. water; bring to a simmer over medium-low heat. Set a large heat-proof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place the dark chocolate in bowl; cook, stirring, until smooth. Remove bowl from saucepan; stir in 1/2 tsp. pure vanilla extract, toasted nuts, and the dried cherries/fruit. Pour onto baking sheet; spread into an even layer about 1/4 in. thick; sprinkle lightly with coarse sea salt (optional). Refrigerate until firm, 1 hour. Break into 24 pieces. Serve in odd, mismatched shapes.
Makes 24 pieces.
