Paleo Holiday Bark

Merry Christmas and Happy Holidays! If you are looking for a super simple, decadent and sinful paleo dessert to bring to your friend or relatives house this is the recipe for you. I was inspired by my favorite chef Laura Vitale when making this. It is a tasteful combination of sweet, salty and chocolatey. OMG-deelish!

I hope you all have a wonderful day with your families. If you have young children enjoy every moment with them when opening their gifts. Take a moment to enjoy everyone around you today. Life is a gift. We are all truly blessed.

Ingredients:
2 cups of Enjoy life Mini Chips
Dried Cranberries
Shredded Toasted Unsweetened Coconut
Toasted Chopped Pistachios(unsalted)
pinch of sea salt

Steps:

1) Melt the chocolate chips either in the microwave or over a double boiler.

2)  To toast coconut and pistachios, spread coconut and pistachios on a cookie sheet lined with parchment paper and bake in oven for 10 minutes at 350 degrees.

3) After the chocolate is melted stir in 1/4 cup of the toasted pistachios, 1/4 cup cranberries, 1/4 cup of the toasted coconut and the pinch of salt. Mix well.

4) Spread the melted chocolate onto a parchment paper lined baking sheet into a thin layer (about 1/4” thick) and immediately sprinkle over the cranberries, coconut and pistachios. There is no set amount to use. Approximately 1/4 cup of each on top of the chocolate. Allow it to set for a few hours in the fridge or 1 hour in freezer and then break apart into large chunks or chop it using a large sharp knife. 

The products I used for this recipe...

Bob's Red Mill Unsweetened Shredded Coconut, Unsalted Pistachio Meats and Enjoy life Chocolate Mini Chips