Hippie Chocolate Bark

• Vegan
• Gluten free
• Paleo

• Produce

  • 3 tbsp Cranberries, dried
  • 3 tbsp Golden raisins

• Baking & Spices

  • 10 oz Dark chocolate
  • 1/2 tsp Sea salt, coarse

• Nuts & Seeds

  • 3 tbsp Almonds
  • 1 tsp Chia seeds
  • 2 tsp Hemp seeds
  • 1/4 cup Pecan, halves
  • 2 tbsp Pepitas
  • 1/4 cup Pistachios

Found on tasteloveandnourish.com

Description

Ingredients

• ¼ cup pecan halves
• ¼ cup chopped pistachios
• 3 tablespoons sliced almonds
• 2 tablespoons pepitas (shelled pumpkin seeds)
• 10 to 12 ounces dark chocolate (or your favorite chocolate)
• 3 tablespoons dried cranberries (I prefer the reduced-sugar variety)
• 3 tablespoons golden raisins
• 2 teaspoons shelled hemp seeds
• 1 teaspoon chia seeds
• ½ teaspoon coarse sea salt

Directions

• Preheat your oven to 250 degrees.
• Combine the pecans, pistachios, almonds and pepitas on a baking sheet. Place them in the oven and toast for about 10 to 12 minutes, keeping a close eye on them to avoid getting too toasty. Remove from the oven and set aside to cool while you melt the chocolate.
• Place the chocolate on a baking sheet lined with parchment. Set it in the oven, still at 250 degrees, for about 5 minutes. Keep peeking at it and as soon as the chocolate has softened, remove it from the oven.
• Using an off-set spatula, spread the chocolate out into about ⅛ inch thick slab. Sprinkle on the toasted nuts and continue with the remaining ingredients.
• Slide the slab with the parchment onto a cool counter, marble pastry board or cutting board to cool and harden. This will just give you a nice flat surface in case your baking sheet is a bit wobbly like mine is. Cool for about one hour or more if needed. If your room temperature is not cool, it may take longer. You can slide the board into a freezer for just two minutes to get things going.
• Cut into random shapes with a sharp knife. If packaging the bark for gift-giving, be sure it’s cooled and hardened completely and stored in a cool spot.