Anti Inflammatory Vegan Chocolate Bark

Total time1 hr 15 min

Prep time10 min

Cook time5 min

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Ingredients

8 servings

12 oz vegan chocolate chips or chopped vegan dark chocolate (70% cacao or higher)
Hu Dark Chocolate Chips GHIRARDELLI Premium Baking 100% Cacao Unsweetened Chocolate Chips
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1 tsp coconut oil

For the topping

¼ cup roasted salted almonds, roughly chopped
2 tbsp roasted pumpkin seeds (pepitas)
2 tbsp dried cranberries
¼ tsp flaky sea salt

Instructions

1
Line a rimmed baking sheet with parchment paper and set aside. Bring about 1 inch of water to a gentle simmer in a small saucepan over medium-low heat.
2
Combine the vegan chocolate chips and coconut oil in a heatproof bowl. Set the bowl over the simmering saucepan, making sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is fully melted and smooth, about 3–5 minutes, then remove from heat.

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