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Tart Cherry, Hemp and Cashew Bark

Print Recipe
Why buy chocolate at the store when you can make your own and know EXACTLY what is in it! Super easy and only takes 15 minutes!
Course Dessert, Snack
Cuisine American
Keyword chocolate, chocolate bark, tart cherries
Dietary Preference dairy free, Gluten-Free, paleo-friendly, vegan, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups


  • 3/4 cup coconut oil (virgin or naturally refined)
  • 1/2 cup cocoa powder or raw cacao powder
  • 1/4 cup raw cashews
  • 1/4 cup dried tart cherries
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup hemp hearts (learn about the benefits of hemp hearts!)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons minced, uncrystallized dried ginger (Ginger People and Buderims are great!)
  • 1 teaspoon pure vanilla extract
  • tiny pinch of salt


  • Line a rimmed cookie sheet with parchment paper. Gather and measure all of your ingredients before starting the recipe as it comes together quickly!
  • In a double boiler, or a small heavy bottomed pot over the lowest heat setting you have (I have a melt setting on my stove so that is what I used), melt coconut oil until liquid.
  • Whisk in cocoa, maple syrup, vanilla, hemp and salt until smooth
  • Add half of the cashews, cherries and seeds and stir in. Pour onto cookie sheet and top with remaining cashews, cherries and seeds.
  • Toss the cookie sheet into the freezer for ten minutes and then break into pieces. Store bark in a container in the fridge or freezer.


Note: Because this recipe uses coconut oil, the bark will melt quickly. Keep cold before eating!