Superfood Chocolate Bark

superfood-chocolate-bark Romulo Yanes


  • 1 cup skin-on raw whole almonds
  • 1 pound good-quality dark chocolate (60% to 70% cocoa solids), chopped
  • 1/2 cup (2 oz.) soft goji berries


1. Preheat oven to 350°F almonds on a rimmed baking sheet. Bake, shaking pan occasionally, until toasted and fragrant, about 12 minutes. Transfer to a plate and let cool.

2. Line a separate large baking sheet with nonstick foil. Melt chocolate in a heatproof bowl set over a saucepan of simmering water. Stir chocolate until smooth, about 4 minutes. Remove bowl from heat and stir in half each of berries and nuts.

3. Immediately pour chocolate mixture onto foil; spread evenly into a 16-by-11-inch rectangle. Sprinkle with remaining berries and nuts, pressing gently into chocolate. Chill for 30 to 40 minutes or until very firm. Break into about 34 3- to 4-inch pieces. Store between pieces of parchment in an airtight container in a cool place.

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  • Yield: 1 lb. 5 oz. (4 5-oz. gift bags)

Nutritional Information

Calories per serving: 168
Fat per serving: 12g
Saturated fat per serving: 6g
Cholesterol per serving: 0.0mg
Fiber per serving: 3g
Protein per serving: 3g
Carbohydrate per serving: 16g
Sodium per serving: 10mg
Iron per serving: 2mg
Calcium per serving: 31mg

Good to Know

Instead of using milk chocolate in this classic holiday dessert, we swapped in dark chocolate (60% to 70% cocoa solids) for a more antioxidant-rich sweet treat.

This Recipe Is

Lori Powell