Cherry, Almond and Dark Chocolate Bark


Although I planned to make these mango barks, instead I decided to try the cherry bark sans the coffee,  using the ingredients I used in my Cherry and Dark Chocolate Popsicle not the least because I had plenty of ripe cherries and dark chocolate!

Fly 'n Cook

Recently, I came across this blog: Wit and Vinegar and quite propitiously Popsicle Week just came to an end with varied Popsicle recipes.


Here is one of my favorite I’ve tried so far. As always, I adapted using ingredients in my pantry.


3/4 cup coconut milk
3/4 cup pitted cherries
6 tbsp unsweetened coffee
2 tbsp maple syrup
1 tsp vanilla extract
a dash of salt
2 squares of dark chocolate cut to bits

Process coconut milk, unsweetened coffee, vanilla extract, maple syrup and salt in a food processor. Transfer to a freezer safe dish. Add dark chocolate bits and cherry bits. Freeze for 45 minutes to an hour.

Once the mixture is thickened, scoop and transfer to Popsicle molds. Freeze for 3-4 hours to allow the molds to set. When ready to eat or serve, dip molds in hot water for a few seconds to allow the popsicle…

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3 thoughts on “Cherry, Almond and Dark Chocolate Bark”

  1. Thank you so much for mentioning and linking the frozen mango bar on my blog. I love the taste of coconut milk so will try that version too!
    You have a fabulous blog!


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