The Learning Centre


Salted Honey & Chocolate Bark

By Genuine Health

A sweet-and-salty treat that even the manliest of men would be pleased to nibble on.


12 oz. gluten free Olive Crackers

1 cup sugar

1/2 cup coconut sweetener

1/2 cup coconut butter

1 tsp baking soda

6 oz bittersweet or semisweet chocolate, melted

1/2 cup dried tart cherries or sweetened dried cranberries

2 tbsp coffee beans, crushed

1/4 cup roasted cashews, chopped

2 tbsp roasted cacao nibs

2 tsp flaky sea salt



Preheat oven to 350 degrees. Using your hands, coarsely crumble crackers onto a parchment-lined baking sheet. Toast in over until golden brown, 8-10 minutes. Transfer baking sheet to a wire rack and let crackers cool.

Meanwhile, heat sugar, honey, and butter in a medium saucepan over medium-high heat, stirring occasionally, until butter is melted. Fit saucepan with thermometer and cook, whisking frequently, until thermometer registers 300 degrees, 8-10 minutes. Remove from heat and stir in baking soda (mixture will bubble vigorously). Quickly pout mixture over crackers, spreading to coast evenly. Let cool completely.

Drizzle chocolate chips over cooled crackers; immediately top with cherries, coffee beans, cashews, and cacao nibs and sprinkle with salt. Chill until chocolate is hardened, at least 10 minutes. Break bark into pieces.

Make ahead – Bark can be made 3 days ahead. Wrap tightly and keep chilled.

Makes 12 servings.

Recipe adapted from bon appetit, December 2013 issue