Holiday Chocolate Bark

This is a festive holiday variation of my chocolate nut bark. Typically I make this with cashews or almonds, and I’ve sprinkled dried rose petals on top for a Valentine’s Day treat. Here, I use raw shelled pistachios and freeze-dried raspberries to dress up the dark chocolate in Christmas colors. Other yummy combinations could include dried cranberries, goji berries, pecans, hazelnuts, golden raisins or walnuts.

The process is quick and easy, but it’s important to use the correct ingredients. You will need both cocoa powder and raw cacao powder. I use this cocoa powder because it’s unsweetened, organic and non-alkalized, meaning less processed. I use raw cacao powder for the more intense dark chocolate flavor and increased health benefits. You will also need unrefined, virgin coconut oil. I like this brand. Unless it’s very warm in your house, you should heat up the coconut oil so that it’s liquified. I do this by putting the jar or a glass measuring cup filled with the oil in a saucepan of water on a low burner just until the oil is melted.

Once you learn how to make the chocolate base, you can have fun creating your own custom combinations with your favorite add-ins.

Ingredients:

• 1 1/2 cups raw, shelled pistachios

• 1 cup freeze-dried raspberries

• 1 cup cocoa powder

• 1 cup raw cacao powder

• 1 1/4 cup coconut oil, liquified

• 1/2 cup maple syrup

• 1/2 teaspoon salt

Method:

Cover a tray or dish about 6” x 10” or equivalent with wax paper and secure the edges around the sides with tape or clips. Spread half of the nuts evenly over the bottom of the tray.

To make the chocolate, put the cocoa and cacao powders in Vitamix or other high speed blender pitcher. Add the coconut oil and blend on low very briefly. Only blend for about 5 seconds to get the oil mixed with the powders. Add the maple syrup and salt and blend. Again, only blend for 5-10 seconds to get everything mixed. Blending too long will cause the chocolate to thicken too much and clump up in the blender.

Using a spatula, pour all the chocolate mixture on top of the nuts. Scrape the sides of the pitcher to get all the chocolate out and lightly spread it around to evenly cover the nuts. Sprinkle the other half of the nuts and the raspberries on top. Use the spatula to press them down into the chocolate.

Keeping the tray level, place it in the freezer and let the mixture harden for at least one hour. To serve, remove the tray from the freezer, and take the wax paper off of the tray. Set the large chocolate “bar” on a cutting board and let it soften for a couple minutes. Using a sharp knife, slice the large bar into 8 squares. The squares should be refrigerated until eaten. They will keep in the fridge for at least one week. They can also be returned to the freezer once cut and stored for longer time.