Dark chocolate bark
Not too sweet, reasonably healthy, and super simple to make—this homemade chocolate bark can be made with whatever nuts and dried fruit you have on hand. Pistachios, hazelnuts, dried cranberry, and coconut are especially festive for the holidays. In the summer try it with dried oranges and strawberries.
VEGAN & GLUTEN-FREE / SERVES: 8
INGREDIENTS
1 cup unsweetened cocoa powder
1 cup coconut oil, melted
2 tablespoons maple syrup
1/4 cup pistachios
1/4 cup hazelnuts
1/4 cup dried cranberries
1/4 cup dried coconut
pinch of coarse sea salt
METHOD
Takes 15 minutes to prep and 2 hours for the chocolate to set.
Combine the melted coconut oil and cocoa powder until smooth. Spread over parchment paper set on a baking sheet.
Sprinkle on the toppings and set in the fridge to solidify for 2 hours.
You really have a lot of flexibility for toppings—any kind of nuts and dried fruit work great. I think fresh pomegranate seeds would be divine if you’re going to eat it within 2 days.
Spread the chocolate over parchment paper and sprinkle with your toppings. Set in the fridge to cool until solid—about 2 hours.
Cut chocolate bark into pieces. This bark isn’t as hard as store-bought chocolate bars, so be sure to store in the fridge.
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