I’m a BIG time chocolate lover! However, I don’t love the headaches that too much sugar gives me. This cranberry walnut chocolate bark is great because it’s a sweet treat, but not overly sweet. It only has about 2 grams of sugar in one piece!!
I usually make this bark around Christmastime, but it’s a great treat to make anytime of year! You can make it according to the recipe, store it in air-tight container, freeze it, and have a piece occasionally when you have a sweet tooth. Or make them for your next party!
I love this cranberry walnut chocolate bark because it’s so simple to make. If you can measure and stir, you can make this! It’s also the perfect combination of sweet and salty!
Cranberry Walnut Chocolate Bark
What You’ll Need:
- 1 3/4 Cups Dark Chocolate Baking Chips – I use Lily’s Chips. They are sweetened with erythritol and stevia extract instead of sugar, and still taste great! They’re low carb; so perfect for anyone doing Keto. They are pricier than regular dark chocolate chips, but for ones with no sugar, it’s worth it to me. But, you can find them for a good deal on Thrive Market. Use this link to shop there and get 25% off your first order!
- 1/4 Cup Coconut Oil – I also get my organic virgin coconut oil at Thrive Market. It’s a huge jar (54 oz), but it lasts so long and is a great deal!
- 3/4 Cup Dried Cranberries – I get organic ones from Harris Teeter.
- 1 Cup Chopped Walnuts
- 1/2 Cup Unsweetened Shredded Coconut – I get the Organic Shredded Coconut from Harris Teeter. The only ingredient is coconut! (not pictured)
- 1/2 tsp Sea Salt
What To Do:
Melt the Chocolate
Use a double broiler (if you have one) to melt the chocolate and coconut oil together. I don’t have a double broiler. So instead I add about an inch of water to a pot and bring it to a boil. I add the chocolate and coconut oil to a separate, smaller pot and place it inside the pot of water.
Keep an eye on the pots to be sure the water is not boiling so hard that it’s spilling into the pot of chocolate. If so, turn down the heat. I turn the heat on High at first, and then lower it to medium – medium low once it reaches a rolling boil.
Stir the chocolate frequently to help the chocolate chips melt more quickly and assure it doesn’t burn. Continue until the chocolate is smooth and there are no more lumps. It should take 15-20 minutes.
Prepare the Other Ingredients
While the chocolate is melting, go ahead and prepare the rest of the ingredients. Line a baking sheet with parchment paper. Then add the cranberries, walnuts, and coconut to the pan. Stir the ingredients around evenly to assure each bite will have a variety of the yummy ingredients.
Pour the Chocolate
Once the chocolate has melted, pour it evenly over the fruit and nut mixture. Use a spatula to spread it out if needed. Then sprinkle the chocolate bark generously with sea salt.
Next place the baking sheet into the freezer to set. Leave it in the freezer for about one hour, or until the chocolate has hardened completely.
Break Into Pieces
Once it’s hardened, take the bark out of the freezer and use your hands (or a mallet!) to break it into pieces. The 85 calories/piece and 2 grams of sugar/piece listed in the recipe is based on the chocolate bark being broken into 30 even pieces. However, it’s kind of impossible to get completely even pieces! If you’re not concerned about tracking your calories, no worries! Just break it pieces the size you like!
Enjoy the salty, chocolatey, yumminess! Of course, you can customize this recipe to your liking. Change out the walnuts for pecans if you’d like. Or use dried goji berries, apricot, or whatever dried fruit you like. Let me know what you think! What’s your favorite part of chocolate bark?
Cranberry Walnut Chocolate Bark
- 1 3/4 Cups Lily's dark chocolate chips
- 1/4 Cup coconut oil
- 3/4 Cup dried cranberries
- 1 Cup chopped walnuts
- 1/2 Cup shredded coconut
- 1/2 tsp sea salt
- Melt the chocolate and the coconut oil over a double broiler while stirring frequently.
- Cover a baking sheet with parchment paper. Add the cranberries, walnuts, and shredded coconut to the pan. Stir to distribute the ingredients evenly.
- Pour the chocolate evenly over the fruit and nuts.
- Sprinkle the bark generously with sea salt.
- Place the chocolate bark into the freezer to set. Allow it to freeze for about one hour, or until completely hardened.
- Take the bark out of the freezer and break it into single serving pieces.
Watch to see how I make cranberry chocolate bark, along with homemade peanut butter and peanut butter balls!