Marti's Fruit and Nut Chocolate Bark

Guest recipe by Culinary Nutritionist Marti Wolfson

This is such an easy, sweet recipe from my sweet colleague and friend Marti Wolfson. Perfect for a holiday or hostess gift, the ingredients can be varied as you wish! Dried cherries or blueberries can be substituted for cranberries, for example, and pistachios or other favorite nuts for the almonds. In a word: yum!

Serves 4 to 6


½ cup slivered almonds
½ cup dried cranberries
zest of an orange
1 pound bittersweet chocolate, chopped
1 tsp. coconut oil
pinch fleur de sel

  1. To melt the chocolate, set up a medium saucepan with 2 cups water. Bring to a boil, and set up an additional heat-proof bowl over the pot. Add the chocolate and coconut oil and stir constantly until it is melted. Remove from heat.

  2. Line a sheet tray with parchment paper, and evenly spread out the nuts, cranberries, and orange zest. Pour the melted chocolate mixture over the nuts, and cranberries in an even layer. Sprinkle with salt over the top. Refrigerate until the chocolate is firmly set, at least 2 hours.

  3. Carefully flip the bark over and remove the parchment paper. Break into pieces and serve.

Reprinted with permission from