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Chili Chocolate Bark

Yields1 Serving

Chili Chocolate Bark

 12 oz dark chocolate, chopped
 1 ½ tbsp unsweetened cocoa powder
 1 tbsp chili powder
 1 tbsp ground cinnamon
 ¼ tsp ground cayenne pepper
 1 cup dried fruit (cherries, cranberries, goji berries, raisins, apricots)
 1 cup toasted and chopped nuts or seeds (walnuts, cashews, almonds, pecans, pumpkin seeds, sunflower seeds)
 1 tsp coarse sea salt

Place first five ingredients in a double boiler (I use a glass bowl over a pot of boiling water) and heat and stir until melted and smooth. If desired, stir in nuts or dried fruit at this point.


Pour chocolate mixture into a 9x13” baking pan or large baking sheet lined with parchment paper. Spread evenly with spatula. If desired, sprinkle with some Himalayan pink sea salt as well as a few extra toasted nuts or seeds.


Place in freezer for 5 minutes or until hardened. Break into pieces and serve or store in refrigerator or freezer in airtight container. Enjoy!