Mini-Fasting Guide
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Mini-Fasting Guide
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Chocolate Orange Cashew Bark

Orange / Cashew / Chocolate

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Chocolate Orange Cashew Bark

Written by Dr. Kellyann Petrucci

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Prep time: 40 min • Cook time: 15-20 min • Yield: About 1 ¼ pounds chocolate candy


  • 1 naval orange, medium
  • 3 tablespoons coconut sugar
  • 1 teaspoon pure orange extract or 2 tablespoons orange liqueur optional 
  • 1 cup whole-roasted, salted cashews, very roughly chopped
  • 16 ounces dark/bittersweet chocolate i.e. Enjoy Life Dark Chocolate Morsels or Equal Exchange Bittersweet Morsels


  • Sheet pan
  • Parchment paper



  1. Line a baking sheet with parchment paper and draw a square about 10” x 10”. Flip paper over onto pan. This gives you a template for where you’ll spread the chocolate.
  2. Very thinly slice orange into rounds. If you have a mandolin definitely use it. Cut rounds in half.
  3. Place 1 cup of water in a saucepan on medium-high heat and add coconut sugar. Add liqueur or orange extract (optional). Bring to a boil and stir to dissolve the sugar. Add orange slices and reduce heat to medium. Simmer for 15-20 minutes until most of the liquid has evaporated and oranges are in thick syrup. Remove oranges from pan and set on waxed paper or parchment to cool.
  4. Melt chocolate in a heatproof bowl set over a pan of simmering water.
  5. Pour chocolate onto parchment paper in the area you measured out. Top with orange slices and cashews.
  6. Set aside for several hours until firm.
  7. Slice into desired-size pieces and serve at room temperature.



Notes: Please remember: This is a Paleo treat and should be enjoyed in moderation. This also makes a fabulous gift! If you have extra orange slices or a bit of syrup, you can use it to garnish/baste chicken or pork.