VEGAN CHOCOLATE BARK with Pomegranate, Pistachio, & Coconut

Name: VEGAN CHOCOLATE BARK with Pomegranate, Pistachio, & Coconut
Prep time: 10 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 7 oz HuKitchen baking chips; 0.5 tbsp coconut oil; 0.25 cup pomegranate arils; 0.25 cup raw or dry toasted pistachios; 3 tbsp unsweetened, shredded coconut

10 mins prepServes 8

The easiest and most delicious thing you will EVER make. All you do is melt some chocolate (I used my favorite HuKitchen’s baking chips), pour it onto a rimmed baking sheet, add your toppings (I use pom, pistachio, and coconut), refrigerate, and break. Get wild with it! As you can see, I used my favorite baking chips for this recipe by HuKitchen - they are sweetened JUST WITH DATES and no added sugar so obviously you know these are always the ones for me in baking and for quick sweet snacking. They are only available online at hukitchen.com so you can use my code DADAEATS to get 20% off - stock up and get free shipping too! If you’ve been here for awhile you know I’ve been a fan of HuKitchen for years & years - everything they do is simple, high-quality, and always tastes chef's kiss. Hope you enjoy this recipe!

8 servings

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Instructions

Pour the baking chips in a microwaveable bowl. Add the coconut oil and microwave in 15 second increments, stirring between each increment, until the chocolate is smooth and glossy. Alternatively, you can use a double boiler to melt the chocolate. Line a small baking sheet (I used a 9 x 13) with parchment paper, and pour the chocolate onto the sheet - it doesn’t need to reach the side of the pan. You could also double the recipe and use a large baking sheet! Spread the melted chocolate using a spatula until it’s an even layer about 1/8’’- 1/4’’ inch thick. Pour your desired toppings evenly on top. Place in the refrigerator for an hour, until the chocolate is completely firm. Break apart with your hands. Enjoy and store in the fridge!

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VEGAN CHOCOLATE BARK with Pomegranate, Pistachio, & Coconut

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