This year I wanted to make something to share with my clients for the holidays but I wasn’t sure what. I considered cookies, muffins or some type of bread. However, I felt like those were the “go to” gifts and I wanted to make something I felt was special and from the heart. So, I thought to myself, what something I genuinely love to indulge in and would love to share with my clients? Then BAM! I suddenly remembered a recipe I made last year for a family gathering that was full of wholesome ingredients including my favorite ingredient of all…. dark chocolate!
This bark is simple to make yet it has a variety of textures and flavors. The colors of the seeds give it the most beautiful shades of red and green so I figured it’d be the perfect holiday gift to make and share with my amazing clients. It only took me 20 minutes and I stored 5-6 pieces in small mason jars to keep it fresh. I finished it off with a handmade Christmas tag and a little personal note. This bark is a perfect treat to enjoy throughout your week or to take to your next Christmas gathering. I hope you enjoy it and have the happiest and healthiest new year!
Stay sweet,
Ashley
Holiday Dark Chocolate Bark (simple, vegan, GF)
Ingredients:
½ cup fresh pomegranate seeds
¼ pecan halves
¼ cup chopped up pistachios
¼ cup almond slices
2 Tbs. de shelled sunflower seeds
4 Tbs. pepitas (pumpkin seeds)
4 Tbs. dried cranberries
1 Tbs. chia seeds
2 tsp. coarse sea salt
1, 20 oz. bag of dark chocolate chips
Directions:
Preheat your oven to 250 degrees F.
Place the pecans, pistachios, de shelled sunflower seeds and pepitas on baking sheet. Place them in the oven for about 8-10 minutes or until a little toasty. Remove from oven and poor into a bowl to cool. Line the baking sheet with parchment paper and poor entire bag of dark chocolate chips onto the baking sheet. Place in the oven and let soften for about 4-5 minutes. Remove from oven and using a rubber spatula spread out the melted chocolate until its nice and thin. Sprinkle the mixture of nuts and seeds on top of the melted chocolate including the pomegranate seeds and cranberries. Finish it off with a few sprinkles of coarse sea salt and let cool for about 15-20 minutes. To speed up the cooling process you can place the pan in the refrigerator for about 5-10 minutes. Break cooled bark into a variety of shapes and sizes and enjoy!
