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.

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).

RECIPE NOTES

To make this bark truly stand out, use high-quality, cacao-rich chocolate.