Happy Holidays! Can’t believe it’s already mid-December and Christmas will be here in no time. This is my second vegan Christmas and by tradition must make homemade treats for my friends and family as gifts. There are a lot of chocolate bark recipes out there during this time but this is not only quick and simple to make, but guilt-free!
For those allergic to nuts, you may always double up on the coconut flakes and dried cranberries or totally make this treat into a super food and add goji berries, chia seeds, pumpkin seeds and other dried fruits.
2- 3.5 oz. Organic dark chocolate bar (72%)
2 tsp coconut oil
1 tbsp pure maple syrup
2 tbsp coconut flakes
3 tbsp dried cranberries
3-4 tbsp pistachio, roughly chopped
Himalayan Pink sea salt, optional
Prep a large baking sheet with parchment paper.
Roughly chop chocolate bar and melt on top of a double boiler. Stir in coconut oil and maple syrup and stir. Make sure not to overheat chocolate as it will burn and not turn out smooth .
Pour melted chocolate on prepared baking sheet and sprinkle toppings. Optional: sprinkle a little sea salt for that extra special touch.
Refrigerate for about an hour. Break apart chocolate bark into desired pieces and enjoy right away or keep in an air tight container. You may always keep them in the freezer to hold preservation until ready to package up as gifts.
Tis the season for baking!