Cranberry Almond Chocolate Bark

• Vegan
• Gluten free
• Paleo

• Produce

  • 2/3 cups Cranberries, dried

• Baking & Spices

  • 1 bag Dark chocolate chips

• Nuts & Seeds

  • 2/3 cups Almonds, toasted

Found on backtothebooknutrition.com

Description

Ingredients

• 1 bag (10-12 ounces) dark chocolate chips
• 2/3 cups dried cranberries (my favorite are the Trader Joes organic whole dried cranberries)
• 2/3 cups toasted almonds (to toast raw almonds, spread them on a pan and bake in a 350 degree oven for 10 minutes or til slightly darker and crispy)
• 1 bag (10-12 ounces) dark chocolate chips
• 1 1/3 cups toasted hazelnuts, some chopped & some left whole (to toast raw hazelnuts, spread them on a pan and bake in a 350 degree oven for 10 minutes or til skins are dark and crackled, and nuts are crispy. Remove from oven and rub with a clean kitchen towel to remove excess skin)
• 2 generous pinches coarse Kosher salt

Directions

• Place parchment paper in the bottom of a half sheet pan. Set aside. Place chocolate chips in a large glass bowl (the wider the bowl, the quicker and more evenly theyll melt). Microwave for 15 second increments, stirring between each, until about 2/3 of the chips are melted and the remaining 1/3 are softened. Remove from microwave and continue stirring to melt the remaining chocolate chips.* Stir half of the cranberries and almonds into the melted chocolate, then spread onto parchment (should cover about a 10x12 rectangle). Sprinkle remaining cranberries and almonds evenly over the top of the chocolate, gently pressing any loose pieces into the surface with clean hands. Chill in the fridge for 20 minutes, then remove and carefully break into pieces with your hands.
• Place parchment paper in the bottom of a half sheet pan. Set aside. Place chocolate chips in a large glass bowl (the wider the bowl, the quicker and more evenly theyll melt). Microwave for 15 second increments, stirring between each, until about 2/3 of the chips are melted and the remaining 1/3 are softened. Remove from microwave and continue stirring to melt the remaining chocolate chips.* Stir half of the toasted hazelnuts and one pinch of the Kosher salt into the melted chocolate, then spread onto parchment (should cover about a 10x12 rectangle). Sprinkle remaining toasted hazelnuts and salt evenly over the top of the chocolate, gently pressing any loose pieces into the surface with clean hands. Chill in the fridge for 20 minutes, then remove and carefully break into pieces with your hands.