Ingredients
Units
Scale
- 3/4 cup hazelnuts (about 4 ounces)
- 1/3 cup dried cherries, coarsely chopped
- 2 tablespoons finely chopped crystallized ginger
- 6 ounces bittersweet chocolate, chopped (certified gluten-free if necessary)
Instructions
- Preheat oven to 350°F.
- Place hazelnuts on a baking sheet. Bake at 350°F for 20 minutes, stirring once halfway through cooking. Turn nuts out onto a towel. Roll up towel; rub off skins.
- Coarsely chop nuts, cherries, and ginger. Combine nuts, cherries, and ginger in a medium bowl.
- Place chocolate in a microwave-safe measuring cup. Microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds. Add to nut mixture, stirring just until combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces; serve immediately.
Store your creation in an airtight container in a cool, dry place. But let’s be honest – it’s unlikely to last long with its irresistible allure.
Notes
WHILE OVEN PREHEATS,
- Prepare hazelnuts on to the pan. Unlock the full potential of hazelnuts by roasting them until golden brown. This step intensifies their flavor.
- Chop the cherries and ginger.
QUICK FIX
If you don’t have a jelly-roll pan, line a baking sheet with foil and curl the edges up to catch any wandering chocolate. You can also sub in any baking pan making sure not to pour the bark too thick!
Nutrition
- Calories: 167
- Sodium: 2 mg
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 2
- Protein: 3
- Cholesterol: 0