Almond-Cherry Chocolate Bark
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  • 3/4 cup whole skin-on almonds
  • 112 ounces dark chocolate (60 percent to 70 percent cocoa)
  • 11/2 teaspoon pure vanilla extract
  • 1 toasted almonds
  • 11/3 cup dried tart cherries
  • 13/4 cup whole skin-on almonds12 ounces dark chocolate (60 percent to 70 percent cocoa)1/2 teaspoon pure vanilla extracttoasted almonds1/3 cup dried tart cherriesPreparation Heat oven to 350°F. On a baking sheet lined with parchment paper, toast 3/4 cup whole skin-on almonds until fragrant and light gold, 8 to 10 minutes. Let cool completely; transfer to a bowl. Fill a medium saucepan with 1 inch water; bring to a simmer over medium-low heat. Set a large heatproof bowl atop saucepan, making sure water doesn't touch bottom of bowl. Place 10 ounces dark chocolate (60 percent to 70 percent cocoa) in bowl; cook, stirring, until smooth. Remove bowl from saucepan; add another 2 ounces dark chocolate and stir until smooth. Stir in 1/2 teaspoon pure vanilla extract, toasted almonds and 1/3 cup dried tart cherries, coarsely chopped. Pour onto baking sheet; spread into an even layer about 1/4 inch thick. Refrigerate until firm, 1 hour. Break into 24 pieces. Per serving: 237 calories, 15 g fat, 7 g saturated fat, 21 g carbohydrates, 3 g fiber, 4 g protein per 2 pieces Nutritional analysis provided by Self



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