Ingredients:

  • ounces High-Quality Dark Chocolate (70% cocoa solids or higher), finely chopped or in chips
  • tablespoon Coconut Oil
  • /4 cup Raw Almonds, roughly chopped
  • /4 cup Raw Pistachios, shelled
  • /4 cup Goji Berries
  • /4 cup Dried Blueberries or Cherries
  • tablespoons Pumpkin Seeds (Pepitas)
  • tablespoon Chia Seeds
  • teaspoon Flaky Sea Salt (e.g., Maldon)
  • /2 teaspoon Ground Cinnamon (Optional)
  • /4 teaspoon Cayenne Pepper (Optional)

Instructions:

  1. Line a standard baking sheet (approx. 13x9 inches) with parchment paper, ensuring the paper lays flat.
  2. Melt the chocolate and coconut oil together. Use a microwave in 30-second intervals stirring well, or use a double boiler setup until the mixture is smooth and glossy.
  3. Pour the melted chocolate mixture onto the lined tray. Use a rubber spatula to quickly spread it into an even layer, aiming for about 1/4 inch thickness.
  4. Immediately and evenly scatter all the prepared nuts, dried fruits, seeds, cinnamon, and cayenne (if using) over the chocolate surface. Press them very gently into the chocolate so they adhere.
  5. Sprinkle the flaky sea salt sparingly over the top of the toppings.
  6. Place the entire tray into the refrigerator for at least 1 hour, or until the bark is completely firm and snaps cleanly when tested.
  7. Remove the bark from the fridge. Lift the parchment paper off the tray and break the bark into irregular, rustic pieces. Store in an airtight container.