This delicious festive chocolate bark is so easy to make and an easy one to personalise with your favourite toppings and flavourings. It also makes a perfect foodie gift, in a jar decorated with ribbon.

Here’s how to make this easy festive chocolate bark:

Start by melting the chocolate; break the chocolate into small pieces and melt over a “bain marie”. Turn off the heat and allow it to cool slightly whilst you prepare the nuts and coconut.

Break up the pecans into smaller pieces and dry roast them in a hot oven for 8-10mins, checking all the time. Do not allow them to change colour. Set aside and allow them to cool.

At the same time, arrange the coconut chips on a tray and roast them until they are golden but not burnt. These will take around 5mins.

Line a large flat tray with parchment paper, arrange the pecans and cranberries in a single layer quite close together retaining a small handful of each to use on top.

Now pour the chocolate carefully over all the pecan. Mix it so the nuts are covered with chocolate and spread it out into a thin layer, around ½cm thick. Top with the remaining pecan, toasted coconut and cranberries. Sprinkle with a little sea salt flakes.

Placing the whole tray in the freezer for 10mins.

Once it’s completely set, remove it from the freezer. Take the whole chocolate slab out of the tray and place it on a solid wooden board. Place another sheet of parchment paper on the top and using a rolling pin, break the bark into rough uneven pieces.

Keep them in the freezer and eat them from frozen – they’re SOOO good!

Want an alternative chocolate bark? Try this Roasted Almond Dark Chocolate Bark

Want to get started with Intermittent Fasting?

Check out my comprehensive beginner’s guide to get you going.

Intermittent Fasting Guide