Chocolate Bark with Cashews, Toasted Coconut, Ginger and Sesame Seeds
Chocolate Bark with Cashews, Toasted Coconut, Ginger and Sesame Seeds
Ingredients
- 2 cups chocolate chips
- 2 1/2 cups raw cashews
- 2 cups raw wide coconut flakes
- 1/2 cup raw sesame seeds
- 1/2 cup crystalized ginger, chopped or cut into small pieces
- a sprinkle of Himalayan or Madon salt
Instructions
- 1
Preheat oven to 350F.
0 - 2
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).
5 min - 3
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.
5 min - 4
Place chocolate chips in a bowl (not plastic).
- 5
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.
0 - 6
Gently mix in the coconut flakes, crystalized ginger and sesame seeds.
0 - 7
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.
0 - 8
Let harden and break up in pieces. Refrigerate to speed the hardening process.
0
Nutrition
Per serving (based on 2 servings)
