Fig & Honeyed Walnut Chocolate Bark

This Fig and Honeyed Walnut Chocolate Bark is a delicious blend of rich, dark chocolate, the sweetness of dried figs, crunchy honey-coated walnuts, and a touch of warming spices. It’s an easy-to-make treat that’s both comforting and decadent - perfect to enjoy on cooler days with a hot cuppa.

If you're short on time, you can skip toasting the walnuts and coconut flakes - simply add them as they are and leave out the honey coating.

Ingredients

• 80 g cacao butter
• 80 g Sacred Earth Medicine Ceremonial Cacao, finely ground
• 2 tbsp coconut oil
• 1/4 cup of honey (+ 1 tbsp extra honey*)
• 2/3 cup walnuts
• 2/3 cup of dried figs
• Spices: 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp cardamon
• 1/2 tsp vanilla powder
• A few pinches of salt
• Optional: 1/4 cup coconut flakes

Directions

Topping Preparation

1. Heat a non-stick frying pan over medium heat. Add the walnuts in a single layer, stirring often, until they smell fragrant and turn golden. Remove from the pan, let cool slightly, then roughly chop.
2. Return the pan to low–medium heat. Add the tablespoon of honey* and let it soften for a short time. Stir the chopped walnuts and a pinch of salt through the honey until evenly coated, then remove from heat.
3. Chop the figs into bite-sized pieces.
4. If using coconut flakes, toast them in a dry pan over medium heat for 1–2 minutes until lightly golden.

Chocolate Bark 

1. Place a heatproof bowl over a saucepan of simmering water to create a bain-marie. Add the cacao butter and melt it gently.
2. Stir in the cacao, spices, salt, and vanilla to make smooth and delicious dark chocolate. Continue stirring for a few minutes until well combined.
3. Remove the bowl from the heat and add the honey. Stir until the mixture is smooth. If it cools too much, return it to the bain-marie briefly to warm up.
4. Line a tray** with baking paper and pour the chocolate mixture onto it. You can use a spatula to spread the chocolate evenly.
5. Scatter the nuts and coconut flakes, then arrange the figs on top, pressing them gently into the chocolate if needed.
6. Place the tray on a flat surface in the freezer for about 15 minutes, or until the chocolate has fully set.
7. Break the chocolate into chunks and savour with delight.
8. Leftovers—should they exist—will keep happily in the fridge.

Final Note

Each batch of the fig & honeyed walnut chocolate bark will look a little different, just like our cacao journeys. And although this recipe is one we keep going back to, because it’s just so damn good, we encourage you to get creative and try other toppings. Let the process be intuitive, experimental, and joyful. There’s no right or wrong really, trust what inspiration comes through in the moment and go for it!

** As a guide the approx. tin size is 33 x 23 cm - a slightly larger tin will also work. You can line a few trays or even containers. This recipe can easily be halved for a smaller block. 

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out for you!
Have you tried this with your own toppings?
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