APRICOT PISTACHIO CHOCOLATE BARK
SERVES 10 TO 12 PORTIONS
2 1/2 cups vegan dark chocolate chunks (or chips; soy-free if necessary)
2 tsp. coconut oil
1/3cup roughly chopped pistachios
Heaping 1/2 cup chopped dried apricots
Flaked sea salt
NUTRITIONAL VALUES
Calories: 64kcal
Fat: 1.9g (1.1g S.Fat)
Carbs: 11.9g
Protein: 1.9g
Sugar: 6.4g
Sodium: 69mg
METHOD
Use parchment paper or a silicone baking mat to line a baking sheet. If possible, use binder clips to secure the paper's edges to the sheet's rim. This will keep it in place while you spread the chocolate.
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.
Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.
Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.
Melt the chocolate and coconut oil in a double boiler or a heatproof bowl on top of a pot of boiling water until smooth, stirring frequently.
Pour the chocolate onto the prepared baking sheet and spread it with a silicone spatula until it's about 1/4 inch (6 mm) thick. Sprinkle the pistachios and apricots on top, followed by the salt. Refrigerate for 1 hour, or until thoroughly chilled.
Break the bark into small pieces and store them in cellophane bags tied with string or in a cute box. Keep it in a cool, dry place.
VARIATIONS
Of course, you can experiment with different dried
fruits and/or nuts in this bark. Simply use the same amounts as listed and you'll be fine.
Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).
Use shelled sunflower seeds or pepitas instead of nuts for a nut-free alternative (pumpkin seeds).
RECIPE NOTES
To make this bark truly stand out, use high-quality,
cacao-rich chocolate.
