Chocolate Bark with Goji Berries & Pumpkin Seeds
Melt chocolate chips, unsweetened baker’s chocolate and coconut oil in double-stacked pots on stove top without lid. The lower pot should have 1-2 inches of water brought to a slow simmer.
Stir chocolate occasionally and fold in spices once it has melted halfway.
After the chocolate has completed melted, remove from burner and mix in almonds.
Line a baker’s half sheet pan (18x13x1 in) with parchment paper.
Spread chocolate mix into pan with a baker’s spatula.
Then sprinkle top with goji berries and pumpkin seeds.
Place in fridge for about 15 minutes and let stand before sprinkling sea salt on top. If skipping this step, let chocolate cool for about an hour.
Remove from fridge and either cut into pieces on a cutting board or just break by hand.
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