Dark Chocolate Cashew Bark (Printable Version)

Decadent dark chocolate bark with roasted cashews and toasted coconut for a satisfying, crunchy sweet treat.

# What You'll Need:

→ Chocolate Base

01 - 10.5 oz high-quality dark chocolate (70% cocoa or higher), chopped

→ Crunch Mix

02 - 3.5 oz roasted unsalted cashews, roughly chopped
03 - 1 cup unsweetened coconut flakes
04 - 2 tablespoons maple syrup or honey (optional, for added sweetness)
05 - 1/4 teaspoon flaky sea salt

# How To Make:

01 - Line a 9x13 inch baking sheet with parchment paper and set aside.
02 - Toast the coconut flakes in a dry skillet over medium heat for 2–3 minutes, stirring frequently, until lightly golden. Remove from heat and let cool.
03 - Melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method), or microwave in 20-second bursts, stirring between each interval, until completely smooth.
04 - If using, stir the maple syrup or honey into the melted chocolate until well incorporated.
05 - Reserve 2 tablespoons each of toasted coconut flakes and chopped cashews for the topping. Fold the remaining coconut and cashews into the melted chocolate.
06 - Pour the chocolate mixture onto the prepared baking sheet and spread into an even layer about 1/4 inch thick.
07 - Sprinkle the reserved coconut flakes, cashews, and flaky sea salt evenly over the surface of the bark.
08 - Refrigerate the bark for about 30 minutes, or until fully firm and set.
09 - Remove from the refrigerator and break into irregular pieces. Store in an airtight container at cool room temperature or in the refrigerator.

# Expert Advice:

01 -
  • The contrast between smooth dark chocolate, crunchy cashews, and flaky coconut makes every bite interesting and impossible to stop at one piece.
  • It requires zero baking skill, zero fancy equipment, and comes together faster than you can drive to a candy shop.
  • Wrapped in a simple bag with a ribbon, it looks like something from a boutique chocolatier without the boutique price tag.
02 -
  • Toasted coconut continues cooking from residual heat after you remove it from the pan, so transfer it to a cool plate immediately or it will bitter on you.
  • Moisture is the enemy of melted chocolate, so keep your bowl and spatula completely dry and avoid letting steam from the double boiler curl into the chocolate.
03 -
  • Chop your chocolate as uniformly as possible before melting because uneven pieces mean some bits melt while others seize and turn grainy.
  • Tap the baking sheet gently on the counter after spreading the chocolate to release air bubbles and get that perfectly smooth, professional finish.

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