Chocolate Bark (dairy, nut, soy free)

• 12 ounces allergen free chocolate chips (Enjoy Life brand)

• ¾ cup shelled sunflower seeds and pepitas

• ¼ cup dried fruit, chopped if large. Choose from:

  • cranberries

  • cherries

  • blueberries

  • raisins

  • apricots

  • medjool dates

  • candied ginger

• About ½ teaspoon flaky sea salt, optional

Using a small & medium saucepan combo, or a small saucepan & small heatproof glass mixing bowl or mason jar combo, create a double boiler by filling the larger saucepan about 1/3 full with water, and place the smaller pan or glass bowl over the water, which you bring to a boil before adding the chocolate chips to the smaller pan or the bowl over the boiling water, and using a silicone spatula, keep moving the chips around until they melt fully.

Cover a large, rimmed baking sheet with parchment paper. Using your spatula, spread chocolate evenly over the center area of the baking sheet—aim for about 1/4″ thickness (it won’t reach the edges). Sprinkle the seeds evenly over the chocolate, followed by the dried fruit. If you’re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Cover the chocolate bark with another sheet of parchment paper, and use a second baking tray to push the mixture firmly together.

Let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened. Once the chocolate is completely hardened, use your hands, optionally wearing food grade disposable gloves, to break it into pieces in a size you want. Serve immediately, or cover and store at room temperature for up to 1 week.

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