Chocolate Bark

This easy Chocolate Bark recipe is loaded with toasted cashews, coconut, sesame seeds, and crystallized ginger. The best part? The chocolate melts from the heat of the toasted nuts and seeds-no double boiler needed! A delicious, festive treat that’s perfect for holiday gifting. Vegan and gluten-free adaptable.

Human nature is like water. It takes the shape of its container ~ Wallace Stevens

Crunchy, chocolatey, nutty, and just a little spicy from crystallized ginger, this Chocolate Bark is dangerously delicious!

What makes this recipe so easy is that there’s no need to melt the chocolate separately. Hot, freshly toasted cashews, coconut, and sesame seeds do the work for you, melting the chocolate chips into a rich, irresistible mixture.

I love the combination of buttery cashews, crispy coconut, and sweet-spicy ginger, but the beauty of chocolate bark is how easily you can make it your own. Perfect for holiday gifts, cookie exchanges, or keeping a little something sweet on hand!

Why you’ll love this Chocolate Bark Recipe!

No melting required! The heat from the freshly toasted nuts and seeds melts the chocolate chips. No double boiler or microwave needed.

Irresistible flavor and texture. Buttery cashews, crispy coconut, toasted sesame seeds, and spicy-sweet ginger create the perfect balance of flavors.

Easy to customize. Swap in your favorite nuts, seeds, or dried fruit to create your own combination.

Perfect for gifting. Break into rustic pieces and package in pretty jars or gift bags for the holidays.

Naturally gluten-free and vegan-adaptable. Just choose chocolate chips that suit your dietary needs.

 Chocolate Bark Ingredients

• Chocolate chips: Dark, bittersweet, or semisweet chocolate all work beautifully. We love 60-70% cacao for a rich, balanced flavor. Use dairy-free chocolate chips for vegan bark.

• Cashews: Buttery and rich, with a wonderful crunch when toasted. Substitute almonds, pecans, or walnuts.

• Coconut flakes: Use large, unsweetened coconut flakes for the best crispy texture.

• Sesame seeds: Add delicate crunch and a delicious nutty flavor.

• Crystallized ginger: Little bursts of sweet, spicy warmth make this bark extra special. Substitute dried cranberries, cherries, or other dried fruit.

• Flaky sea salt: A finishing sprinkle of Maldon salt balances the sweetness and enhances the chocolate.

How to make Chocolate Bark

Step 1: Prepare. Line two baking sheets with parchment paper. Spread the cashews on one sheet and the coconut flakes and sesame seeds on the other.

Step 2: Toast. Place the cashews in the preheated oven for 5 minutes. Add the baking sheet with coconut and sesame seeds, and toast everything for another 5 minutes, watching closely to prevent burning.

Step 3: Place the chocolate chips in a heatproof bowl. Immediately add the hot toasted cashews and stir, allowing their heat to begin melting the chocolate. Fold in the toasted coconut, sesame seeds, and chopped crystallized ginger, reserving a little coconut and sesame for garnish. Stir until the chocolate is melted and everything is evenly coated.

This will melt the chocolate!

Step 4: Spread and garnish. Transfer the mixture to a parchment-lined baking sheet and spread into an even layer. Sprinkle with the reserved coconut and sesame seeds, along with a pinch of flaky sea salt.

Step 5: Set and break. Let the chocolate bark cool completely until firm. Refrigerate to speed up the process if desired, then break into rustic pieces and enjoy!

Chef’s Tips

1. Use good-quality chocolate. Choose chocolate chips you enjoy eating on their own. Dark chocolate with 60-70% cacao creates a lovely balance with the sweet ginger and coconut.
2. Work quickly while the nuts are hot. Transfer the toasted cashews directly into the chocolate chips so their heat can melt the chocolate. If needed, gently warm the bowl over a pan of barely simmering water to finish melting.
3. Watch the coconut carefully. Coconut flakes and sesame seeds toast quickly and can go from golden to burnt in moments.
4. Don’t spread it too thin. Keep the bark thick enough to hold all those delicious crunchy additions together.
5. Finish with flaky salt. A little Maldon salt makes the chocolate flavor pop and balances the sweetness beautifully.

Chocolate Bark Variations

The beauty of homemade chocolate bark is how easy it is to customize! Here are a few delicious combinations to try.

• Cranberry Pistachio: Swap the cashews for pistachios and the crystallized ginger for dried cranberries. Beautiful for Christmas gifting!
• Almond Coconut: Use toasted almonds, coconut flakes, and a little flaky sea salt for a simple, classic combination.
• Orange Ginger: Add a little finely grated orange zest to the chocolate along with the crystallized ginger.
• Cherry Walnut: Combine toasted walnuts with dried cherries and dark chocolate for a rich, fruity variation.
• Spicy Chocolate Bark: Add a pinch of cayenne or Aleppo pepper for a subtle kick of heat.

How to Store Chocolate Bark

• Room temperature: Store chocolate bark in an airtight container in a cool, dry place, ideally below 70°F, for up to 2 weeks.
• Refrigerate: If your kitchen is warm, refrigerate the bark in an airtight container to prevent melting. Let it sit briefly at room temperature before serving for the best texture.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the refrigerator before serving.
• For gifting: Package in airtight jars, tins, or food-safe bags and keep away from heat and direct sunlight.

More Chocolate recipes to try!

Chocolate Sesame Cookies

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

Triple Ginger Cookies

Have fun making this delicious Chocolate Bark and let us know what you think!

~ Tonia

Easy Chocolate Bark Recipe (No Melting)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Tonia | Feasting at Home
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: Approximately 35 ounces 1x
• Category: desserts, sweets
• Method: melted
• Cuisine: American
• Diet: Vegan

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Description

This easy Chocolate Bark recipe is loaded with toasted cashews, coconut, sesame seeds, and ginger. No double boiler needed! Perfect for holiday gifting.

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Ingredients

Units USM Scale 1/2x1x2x

• 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)

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Instructions

1. Preheat oven to 350F.
2. 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.
3. Place chocolate chips in a bowl (not plastic).
4. 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.
5. 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.
6. Let harden and break up in pieces.  Refrigerate to speed the hardening process.

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Notes

How to Store Chocolate Bark? Store in an airtight container in a cool, dry place, ideally less than 70F.  The bark will last for several weeks and doesn’t need to be refrigerated. Freeze for up to 3 months.

Nutrition

• 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