This is one of my favourite and also super simple recipes to make for holiday treats for friends, family, and my kids teachers.

The recipe isn't much of one, but for those that like the details here goes:


1 cup of 70% dark chocolate chips. We like ours, gluten free, vegan.

1/2 cup *toasted and chopped hazelnuts, - you can use other nuts, I just love the combo of hazelnuts and chocolate. I have used lightly toasted almonds as well. We love our hazelnuts as they are grown in Canada. Most hazelnuts coming out of the US are pasteurized, ours aren't. Ours are low dried IN SHELL at about 140° for less than an hour and then they are cracked. So it keeps them well in the range of a raw nut. To learn more about why we have chosen not to use Turkish hazelnuts, read here.

1/8 cup chopped golden berries, you can sub raisins of any other dried fruit, or eliminate this altogether if you just want some chocolate goodness.

For garnish:

1/2 tsp flaked sea salt
1 TBSP finely chopped goji berries and golden berries.


You can use a 1/2 sheet or whole baking tray, you will only need about 1/2 of a whole one. Line it with parchment paper.

Place the chopped hazelnuts on the tray along with the golden berries, or whatever dried fruit you are using.
Melt the chocolate in a double boiler, when fully melted dry the bottom of the chocolate pot to prevent any water that may have condensed there from dripping on to your nut mixture. 
Pour the chocolate over the nut and fruit mix. Use a spatula to scrape it all out and then stir the mixture around on the tray to coat everything, flatten it out evenly. There is no need to get too fussy about getting even edges!
Pop the mixture in your fridge to help it set up a bit, not too much! Pull the bark out of the fridge once it has started to set up, and sprinkle the goji/golden berry mixture over the surface, along with the flaked sea salt. 
Pop the bark back in the fridge and wait until it sets up more fully. Using a very sharp knife cut or snap into pieces. 
Store in the fridge.
  • *To toast hazelnuts, place them on a baking tray and pop them into a preheated oven at 300°F for 45 minutes, then turn off the oven and leave them to cool fully. At this point if you want to remove some of the skins rub them in a kitchen towel between your hands. It is best to do this outside as the skins get everywhere!