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PREP TIME: 10 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 60 minutes
2½ cups vegan dark chocolate chunks (or
chips; soy-free if necessary)
2 teaspoons coconut oil
⅓ cup roughly chopped pistachios
Heaping ½ cup chopped dried apricots
Flaked sea salt
1. Line a baking sheet with parchment
paper or a silicone baking mat. If possible,
use binder clips to clip the edges of the
paper to the rim of the sheet. This will
hold it in place when you’re spreading the
2. Melt the chocolate with the coconut oil
in a double boiler or a heatproof bowl on
top of a pot of boiling water, stirring
frequently, until smooth.
3. Pour the chocolate onto the prepared
baking sheet and use a silicone spatula to
spread it until it’s about ¼ inch (6 mm) thick. Sprinkle the top with the pistachios and apricots, then with
salt. Refrigerate for 1 hour, or until completely set.
4. Break the bark into pieces and place the pieces in cellophane bags tied closed with string or in a cute
box. Store in a cool, dry place.
You can, of course, use different dried fruits and/or nuts in this bark. Just use equal quantities as listed
and you’ll be golden.
For a nut-free option, use shelled sunflower seeds or pepitas (pumpkin seeds).
To really make this bark stand out, use high-quality, high-cacao-content chocolate