DifficultyBeginner

This is one of the simplest special treats you can make and it's so easy to customize the flavours to the seasons. I was able to find some coconut sugar sweetened dark chocolate chips (Paleo) but this will work with whatever high quality baking chocolate or chips that are available in your area. This bark makes a great gift too! The preparation time does not include 2 hours of chilling.

Yields10 Servings
Prep Time20 minsTotal Time20 mins

 12 oz dark baking chocolate360 grams or about 2 heaping cups
 ½ cup pumpkin seeds
  cup dried unsweetened cranberries
  cup unsweetened coconut flakes

1

Fill a medium saucepan with about 3 inches of water and place the chocolate in a heat proof bowl atop the saucepan. Bring the water to a gentle boil. Whisk the chocolate constantly until it has melted.

2

Line a rimmed baking sheet with parchment paper and pour the melted chocolate onto the paper, smoothing out with a spatula. Smooth it out so that it is even and will end up being about 1/8 inch in thickness. Sprinkle with the pumpkin seeds, cranberries and coconut. Chill bark in the fridge for at least 2 hours. Once fully firm, break into large pieces and enjoy.

Ingredients

 12 oz dark baking chocolate360 grams or about 2 heaping cups
 ½ cup pumpkin seeds
  cup dried unsweetened cranberries
  cup unsweetened coconut flakes

Directions

1

Fill a medium saucepan with about 3 inches of water and place the chocolate in a heat proof bowl atop the saucepan. Bring the water to a gentle boil. Whisk the chocolate constantly until it has melted.

2

Line a rimmed baking sheet with parchment paper and pour the melted chocolate onto the paper, smoothing out with a spatula. Smooth it out so that it is even and will end up being about 1/8 inch in thickness. Sprinkle with the pumpkin seeds, cranberries and coconut. Chill bark in the fridge for at least 2 hours. Once fully firm, break into large pieces and enjoy.

Dark Chocolate Bark with Cranberries & Pumpkin Seeds (Paleo, Vegan)