Climber-Friendly Recipes: Apricot Almond Chocolate Bark

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Liz Haas
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Need climbing partners? Share this delicious and healthy homemade chocolate bark at the crag and you'll have no shortage. Apricots and dried cranberries sweeten up the intense dark chocolate and add satiating fiber to prevent overindulging, while pistachios and almonds add the perfect touch of salty crunch to complement the sweet. Rich in antioxidants, iron, and fiber, you can snack on this dessert guilt-free between burns or as a post-send treat. It's also great for sweetening up long approaches, downpours, and 15-hour car rides.

Ingredients:

  • 16 ounces 70% (or higher) baker’s chocolate (chopped) or chocolate chips 
  • 1/2 cup dried apricots, chopped
  • 1/2 cup dried cranberries
  • 1/2 cup salted pistachios, chopped
  • 1/2 cup slivered almonds

Directions:

  1. Heat chocolate in a glass bowl set on a saucepan of gently simmering water, stirring occasionally, until 75 percent melted. Note: Do not let the bowl touch the water.
  2. Remove the bowl from saucepan and stir chocolate until completely melted.
  3. Add 1/4 cup each of cranberries, apricots, almonds, and pistachios. Stir until fruit and nuts are evenly distributed. 
  4. Pour melted chocolate mixture over a parchment paper lined baking sheet, spreading to about 1/3-inch thick.
  5. Evenly sprinkle remaining fruit and nuts over chocolate.
  6. Place bark in refrigerator for about 20 minutes or until fully hardened.
  7. Break into approximately 16 pieces and store in an airtight container or ziplock bag. 

Yield: 16 servings

Nutrition (One piece of chocolate bark):

Energy: 220 cal • Fat: 16.5g • Carbs: 21g • Protein: 3.5g • Fiber: 4g  • Sodium: 20mg