Pistachio Cranberry Bark
This super quick and easy holiday recipe looks festive and tastes incredible. It’s vegan and gluten-free, making it an accommodating addition to your holiday spread. The batch is perfectly sized for the smaller gatherings that are the necessary norm this holiday season. You’ll find organic pistachios and local, organic maple syrup from Shaker Maple Farm featured in the weekly sale from November 27th – December 2nd, so go ahead and make a batch, then stash it in the freezer until you’re ready to enjoy it! We also happen to think that this would make a very festive and tasty holiday gift!
Over a double boiler on the stove (or a saucepan filled with a few inches of gently boiling water with a glass bowl on top), melt the chocolate, coconut oil, and maple syrup together – stirring until smooth. Line a baking sheet with parchment paper and pour the chocolate. Smooth it out to about ¼ inches thick. Top chocolate with nuts, coconut flakes, dried cranberries, and a few pinches of coarse sea salt. Place baking sheet in the freezer for a few hours to set. Store remaining bark in the fridge or freezer. Break bark into pieces & enjoy!