Test Kitchen: Sargent Choice Valentine’s Raspberry Chocolate Bark

Mia Sugarman, SAR Dietetics ’22

Recipe modified from AmysHealthyBaking
Yield: 8 Servings


4 oz unsweetened chocolate, roughly chopped
1 ½ teaspoons organic stevia, or adjusted to taste
½ teaspoons vanilla creme stevia
½ cup freeze dried raspberries
2 tablespoons almonds, diced very finely
¼ teaspoons coarse sea salt


  1. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Add the chocolate, stevia and vanilla creme stevia to a microwave safe bowl and stir to combine. Microwave on high for 30 seconds. Stir with a fork for at least 2 minutes. If there are still small bits of un-melted chocolate, continue to microwave until the chocolate is completely melted and smooth.
  3. Immediately transfer the chocolate to the prepared baking sheet and spread it into a thin layer about 1/16” thick with a spatula. Quickly sprinkle the remaining ingredients on top, and gently press them down into the melted chocolate with your hands. Let the chocolate cool and harden completely in the freezer before breaking into small pieces.

What we liked:

  • The recipe was easy to prepare and can be made in a college dorm microwave.
  • The chocolate bark can be batch prepared and stored in the freezer.
  • Different types of chocolate can be used according to your preference, including dark, semi-sweet or milk chocolate.


  • Removing the bark from the freeze  in advance will make it softer to bite into and break into pieces.
  • Unsweetened chocolate can taste a bit bitter; experiment with additional toppings like nuts, seeds, fruits and sprinkles to adjust the flavor and texture to your liking.
  • Don’t forget to use a microwave-safe bowl!

Nutritional value:

  • Chocolate is a delicious source of antioxidants.
  • Almonds provide heart healthy fats and vitamins.
  • Raspberries provide beautiful color, flavor, and filling power.