Chocolate Bark Recipe Recipe
Chocolate Bark with cashews, toasted coconut, ginger and sesame seeds - a festive snack perfect for holiday gifts or gatherings. Easy to make, in just 30 minutes! Vegan and Gluten-free!
How to Make the Best Chocolate Bark Recipe
This chocolate bark recipe is the ultimate easy holiday treat that looks impressive but comes together in just 30 minutes. Loaded with toasted cashews, crispy coconut flakes, crunchy sesame seeds, and chewy crystallized ginger, every bite delivers a satisfying mix of textures and flavors. Best of all, it’s naturally vegan and gluten-free, making it perfect for sharing with everyone at your holiday gatherings.
The secret to this bark’s incredible flavor is toasting the nuts, coconut, and seeds before mixing them into the melted chocolate. The residual heat from the oven-warmed cashews melts the chocolate chips without any fussy double-boiler setup, making this one of the most foolproof chocolate bark recipes you’ll ever make.
Whether you’re looking for a quick dessert to bring to a party or searching for homemade gift ideas, this chocolate bark checks all the boxes. Break it into rustic pieces and pile it on a festive platter, or package it up in cellophane bags tied with ribbon for thoughtful edible gifts that everyone will love.
Chocolate Bark Recipe
Chocolate Bark with cashews, toasted coconut, ginger and sesame seeds - a festive snack perfect for holiday gifts or gatherings. Easy to make, in just 30 minutes! Vegan and Gluten-free!
Ingredients
Chocolate Bark
Instructions
Chocolate Bark
- Preheat oven to 350°F.
- Get out two baking sheets. Place cashews on one baking sheet and put coconut and sesame together on the other baking sheet. Slide cashews into the oven for 5 minutes (if cashews are in pieces, less time will be needed to roast). When timer goes off, slide the coconut and sesame seed sheet alongside the cashews in the oven and cook both trays for 5 minutes more.
- Place chocolate chips in a bowl (not plastic).
- Pour the hot toasty cashews in the bowl on top of the chocolate chips. Reserve a few tablespoons of coconut flakes and sesame seeds as they come out of the oven and set aside. Give the cashews and chocolate a stir to incorporate the melting chocolate. Gently mix in the coconut flakes, crystallized ginger and sesame seeds.
- Scoop the mixture out onto a tray or pan. Quickly scatter the reserved coconut, sesame seeds and a sprinkle of Himalayan or Maldon salt (if using) over the chocolate bark while it is still warm.
- Let harden and break up into pieces. Refrigerate to speed the hardening process.
Notes
- Use high-quality chocolate chips for the best flavor.
- You can substitute almonds or pecans for the cashews if preferred.
- Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer shelf life.
- This makes a wonderful homemade holiday gift when packaged in decorative bags or boxes.
