Fruit and Nut Bark
  • 1 1/2cups (about 9 ounces) whole raw almondsdivided
  • 1pound bittersweet chocolate (65% cocoa)finely chopped
  • 1/2cup dried pitted tart cherries
  • 1/2cup chopped dried apricots
  1. Toast almonds by baking at 325° for 8–10 minutes, until fragrant and golden (or leave raw).
  2. Line a baking sheet with waxed paper. Melt chocolate in a bowl set over hot water, stirring frequently until melted and smooth. Remove from heat. Stir in 1 cup almonds, plus cherries and apricots. Scrape mixture onto prepared baking sheet and spread out with a spatula to about 1/2-inch thick. Sprinkle remaining almonds evenly over top, gently pressing into chocolate to adhere.
  3. Chill bark until completely firm, about 2 hours. Break or cut into chunks and store in an airtight container at room temperature for up to one day, or refrigerate for up to 2 weeks.
Recipe Notes
Nutrition Facts
Fruit and Nut Bark
Amount Per Serving
Calories 1162
% Daily Value*
Sodium 2mg 0%
Total Carbohydrates 15g 5%
Dietary Fiber 3g 12%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1 ounce): 162 cal, 60% fat cal, 13g fat, 4g sat fat, 0mg chol, 3g protein, 15g carb, 3g fiber, 2mg sodium