Sea-Salt Toasted Hazelnut Dark Chocolate Bark

Serves 6 · 15 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 26g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1 1/4 cups hazelnuts
• 12 oz dark chocolate chips or chopped bar (70%)
• 1 tsp coconut oil
• 1 tsp flaky sea salt
• 1/3 cup dried cherries or cranberries
• 2 tbsp cacao nibs

Instructions

1. 1Preheat the oven to 350°F. Spread the hazelnuts in a single layer on a rimmed baking sheet.
2. 2Toast the hazelnuts for 10 to 12 minutes, shaking the pan halfway, until the skins crack and the nuts smell deeply nutty and turn golden.
3. 3Transfer hot hazelnuts to a clean kitchen towel, rub vigorously to remove most of the skins, then roughly chop them, leaving some halves intact for texture.
4. 4Line a large baking sheet with parchment paper. Melt the dark chocolate with coconut oil in a heatproof bowl set over barely simmering water, stirring until completely smooth and glossy, about 4 minutes.
5. 5Pour the melted chocolate onto the prepared sheet and spread it into an even rectangle roughly 1/4-inch thick using an offset spatula.
6. 6Immediately scatter the warm chopped hazelnuts evenly over the chocolate, pressing them in lightly so they stick. Sprinkle dried cherries and cacao nibs across the surface.
7. 7Finish with a generous pinch of flaky sea salt over the entire bark while the chocolate is still wet.
8. 8Refrigerate the sheet for 25 to 35 minutes until the chocolate is fully set and snaps cleanly when broken.
9. 9Lift the parchment, break the bark into irregular shards with your hands, and store in an airtight container. Serve at cool room temperature so the hazelnuts stay crunchy.