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1 Tablespoon Ancho Chile Powder*

¾ teaspoon Ground Cloves*                                                                                                                                                                                                                                                                                            

1 teaspoon Ceylon Cinnamon Powder*

2/3 cup pistachios, shelled and chopped

2/3 cup cashews, chopped

12 ounces good quality dark or bittersweet chocolate, cut into pieces

2 Tablespoons coconut oil

½ cup dried cranberries

½ teaspoon Sea Salt* (omit if the nuts are salted)


In a small bowl, combine the Ancho Chile Powder*, Ground Cloves*, and Ceylon Cinnamon Powder*.

Line a 9×13 baking sheet* with parchment paper* or silicone baking sheet*. Spread the nuts, cranberries and salt on the baking sheet.  Slowly melt 3/4 of the chocolate.  Remove from heat.  Add the remaining chocolate and coconut oil to the warm, melted chocolate.  Stir until chocolate and coconut oil are melted and combined.  Add the ground spices and stir to combine.  Pour the chocolate onto the pan over the nuts and cranberries in an even layer.  Use a spatula to spread the chocolate if needed.  Let cool to room temperature until chocolate is set.  Break into large pieces and serve.  Can store in refrigerator and serve chilled.


*Available at Zest!



Cinnamon Ancho Chile Chocolate Bark

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