This post may contain affiliate links. Read my full disclosure policy.
Cashew Ginger Chocolate Bark with Toasted Coconut and Sesame Seeds is a divinely delicious treat! Perfect for gifts and holiday gatherings. Easy to make in under 30 minutes. Adaptable, vegan and gluten-free!
Human nature is like water. It takes the shape of its container ~ Wallace Stevens
You hardly even have to think when making this Cashew Ginger Chocolate Bark. It is so easy! At the same time, it feels special and festive. Perfect to package up for a hostess gifts, stocking stuffers, a cookie exchange, or just as a treat!
Nuts, seeds, and coconut are toasted in the oven then immediately placed in a bowl with dark chocolate chips (or not so dark…whatever is your thing).
The chocolate melts from the heat of the nuts and seeds.
Let it cool and harden. That’s it!
This combo of flavors is our current favorite. Roasted buttery cashews, crispy wide flaked coconut, toasted sesame seeds and slivers of spicy candied ginger all marry together quite irresistibly!
What you’ll need for Chocolate Bark
- chocolate chips- dark, bittersweet, semi-sweet all work great.
- raw cashews halves or whole
- raw wide coconut flakes
- raw sesame seeds
- crystalized ginger
- a sprinkle of Himalayan or Madon salt
How to make Chocolate Bark
Pull out two baking sheets and line with parchment. Place cashews on one baking sheet and the 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). Keep a close eye!
When the timer goes off for the cashews, 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, glass or metal. Chop up ginger.
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, candied 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 Madon salt (if using) over the chocolate bark while it is still warm.
Let harden and break up in pieces. Refrigerate to speed the hardening process.
More recipes you may enjoy
Vegan Chocolate Tart with Hazelnut Crust
Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
Cacao Almond Butter Crispy Treats
Double Chocolate Zucchini Muffins with Dried Cherries
Have fun making this delicious Cashew Ginger Chocolate Bark and let us know what you think!
Cashew Ginger Chocolate Bark with Coconut and Sesame
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: Approximately 35 ounces 1x
- Category: desserts, sweets,
- Method: melted
- Cuisine: american
- Diet: Vegan
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!
- 2 cups 11.5 oz chocolate chips
- 2 1/2 cups raw cashews halves or whole
- 2 cups raw wide coconut flakes
- 1/2 cup raw sesame seeds
- 1/2 cup crystalized ginger, chopped or cut into small pieces
- a sprinkle of Himalayan or Madon salt (optional)
- Preheat oven to 350F.
- 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 along side 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, crystalized 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 Madon salt (if using) over the chocolate bark while it is still warm.
- Let harden and break up in pieces. Refrigerate to speed the hardening process.
- Serving Size: 2 ounces
- Calories: 86
- Sugar: 1.3 g
- Sodium: 4.4 mg
- Fat: 7.8 g
- Saturated Fat: 5.1 g
- Carbohydrates: 4.4 g
- Fiber: 1.9 g
- Protein: 1.6 g
- Cholesterol: 0 mg
Keywords: chocolate bark, vegan chocolate bark, chocolate bark recipe, cashew chocolate bark
Excellent flavor, festive and so easy to make! Bravo!
Great to hear Karen!
This looks amazing and my husband LOVES crystalized ginger! I will be making this, for sure.
Just one question: in terms of the listed yield of ‘15 servings’ — what does that mean? Handfuls? :-)) If I were to portion it out into *little* gift bags, can you tell me approximately how many the recipe might yield?
Thanks so much for the recipe!
Hi Christina, ok right, that wasn’t super helper was it…😂 I adjusted the per serving number (2 ounces-this is to calculate the nutritional info) and the full recipe would approximately yield (35 ounces). I would say 5 or 6 bags?
I’m not a crystallized ginger fan. Is there anything I could substitute it with?
You could do any of these: freeze dried raspberries, dried cherries, orange zest, currants, goji berries…etc. Or just go without.
Ok thank you so much. I just love your website. So many good recipes to choose from.
Thanks Victoria, so nice to hear!
This is so easy to make and incredibly delicious. Love love love it
So glad you enjoyed!
Thanks for so many great recipes and inspiration. Will this one work just as well with almonds? If so, whole of chopped?
Yes Elena, almond are great! Up to you on whole or chopped. If whole, they will take probably twice as long to roast then the cashews.
Just made this for the first time. Exactly as described. Easy and delicious. Thank you!!!
Glad you liked this Chris!
I would like to make this ahead of time and wondered how long in advance this can be made.
Hi Sandy, It holds up great if you store or package it in an airtight container and keep it in a cool place, like the pantry not the refrigerator. Up to 3 weeks ahead!
I love all of the recipes I try from feasting at home! Thank you so much!
For this recipe do you use uncrystallized or crystallized ginger?
Your food/photos always look so good! I am looking forward to trying this bark and the rustic seed crackers and hopefully giving them as gifts. Thank you for sharing your artistry.
Thanks so much Miho! We really appreciate you being here 🙂
When do I add the ginger?
Thanks for the catch Cindy! Recipe is updated.
I haven’t made it yet but it the recipe doesn’t say what to do with the ginger.
opps! The recipe is adjusted now. Ginger goes in with the coconut flakes and sesame seeds. Thanks!