Oleh : SatuQQ
Cashew Ginger Chocolate Bark with Toasted Coconut and Sesame Seeds is a divinely delicious treat! Perfect for gifts and holiday gatherings. Easy to make in under 30 minutes. Adaptable, vegan and gluten-free!
Human nature is like water. It takes the shape of its container ~ Wallace Stevens
You hardly even have to think when making this Cashew Ginger Chocolate Bark. It is so easy! At the same time, it feels special and festive. Perfect to package up for a hostess gifts, stocking stuffers, a cookie exchange, or just as a treat!
Nuts, seeds, and coconut are toasted in the oven then immediately placed in a bowl with dark chocolate chips (or not so dark…whatever is your thing).
The chocolate melts from the heat of the nuts and seeds.
Let it cool and harden. That’s it!
This combo of flavors is our current favorite. Roasted buttery cashews, crispy wide flaked coconut, toasted sesame seeds and slivers of spicy candied ginger all marry together quite irresistibly!
What you’ll need for Chocolate Bark
How to make Chocolate Bark
Step one
Pull out two baking sheets and line with parchment. Place cashews on one baking sheet and the coconut and sesame together on the other baking sheet.
Step two
Slide cashews into the oven for 5 minutes (if cashews are in pieces less time will be needed to roast). Keep a close eye!
When the timer goes off for the cashews, slide the coconut and sesame seed sheet alongside the cashews in the oven and cook both trays for 5 minutes more.
Step three
Place chocolate chips in a bowl, glass or metal. Chop up ginger.
Step four
Pour the hot toasty cashews in the bowl on top of the chocolate chips. Reserve a few tablespoons of coconut flakes and sesame seeds as they come out of the oven and set aside. Give the cashews and chocolate a stir to incorporate the melting chocolate.
Step five
Gently mix in the coconut flakes and sesame seeds.
Step six
Scoop the mixture out onto a tray or pan.
Step seven
Quickly scatter the reserved coconut, sesame seeds and a sprinkle of Himalayan or Madon salt (if using) over the chocolate bark while it is still warm.
Step eight
Let harden and break up in pieces. Refrigerate to speed the hardening process.
More recipes you may enjoy
Chocolate Sesame Cookies
Vegan Chocolate Tart with Hazelnut Crust
Vegan Pumpkin Chocolate Chip Cookies with Hazelnuts
Cacao Almond Butter Crispy Treats
Double Chocolate Zucchini Muffins with Dried Cherries
Triple Ginger Cookies
Have fun making this delicious Cashew Ginger Chocolate Bark and let us know what you think!
~ Tonia
Cashew Ginger Chocolate Bark with Coconut and Sesame
Prep Time: 15
Cook Time: 15
Total Time: 30 minutes
Yield: 15
Category: desserts, sweets,
Method: melted
Cuisine: american
Diet: Vegan
Description
Chocolate Bark with cashews, toasted coconut, ginger and sesame seeds – a festive snack perfect for holiday gifts or gatherings. Easy to make, in just 30 minutes! Vegan and Gluten-free!
- 2 cups 11.5 oz chocolate chips
- 2 1/2 cups raw cashews halves or whole
- 2 cups raw wide coconut flakes
- 1/2 cup raw sesame seeds
- 1/2 cup candied ginger, chopped or cut into small pieces
- a sprinkle of Himalayan or Madon salt (optional)
Instructions
- Preheat oven to 350F.
- Get out two baking sheets. Place cashews on one baking sheet and put coconut and sesame together on the other baking sheet. Slide cashews into the oven for 5 minutes (if cashews are in pieces less time will be needed to roast). When timer goes off slide the coconut and sesame seed sheet along side the cashews in the oven and cook both trays for 5 minutes more.
- Place chocolate chips in a bowl (not plastic).
- Pour the hot toasty cashews in the bowl on top of the chocolate chips. Reserve a few tablespoons of coconut flakes and sesame seeds as they come out of the oven and set aside. Give the cashews and chocolate a stir to incorporate the melting chocolate. Gently mix in the coconut flakes and sesame seeds.
- Scoop the mixture out onto a tray or pan. Quickly scatter the reserved coconut, sesame seeds and a sprinkle of Himalayan or Madon salt (if using) over the chocolate bark while it is still warm.
- Let harden and break up in pieces. Refrigerate to speed the hardening process.
Keywords: chocolate bark, vegan chocolate bark, chocolate bark recipe, cashew chocolate bark