Wednesday, December 27, 2017

Pumpkin Seed Cranberry Chocolate Bark

Merry Christmas, friends- I hope you are still enjoying in the glow and magic of Christmas! It has been easy for us to do that around here because we have the next week off of school and work. Plus, we have been heavenly blessed with buckets of snow. You can read that as sarcastic or enthusiastic depending on how you feel about it ;) Either way this magical winter land (with a whopping 6 degrees) has allowed us to get all nuzzled and snuggled up inside with old Christmas movies, hot cocoa and marshmallows. So we are enjoying the space to rest and reflect and enjoy each other company (for the most part ;)

This recipe was made before Christmas here and we have been enjoying a little bit every day. I am thinking I will make another batch before the New Year's celebrations- well, because, it's just that good!
I have said it before, simple ingredients makes the best treats! This is defiantly one of those recipes. And one of those that you don't really need a recipe for- but sometimes it's helpful too ;)

This was the easiest treat I made for Christmas, and was my favorite one to go back to! We travelled a bit all over for Christmas parties this year- visiting lots of all-sides of our families and included snowy drives, white-out's, sub-zero temperatures and of course lots of holiday cheer! So this was an easy one to bring with us on all of our travels :)
Pumpkin Seed Cranberry Chocolate Bark Recipe
{gluten, dairy, soy, egg, nut-free}

2 cups of roasted pumpkin seeds
1 TB of avocado oil drizzled
1 ts. of quality sea salt

On a large baking sheet spread out 2 cups of raw pumpkin seeds (green pepitas) with a sprinkle of salt and a drizzle of avocado oil, then roast them in a 350-375 degree oven for 12 minutes. Until they are no longer green but a roasted brown color. Then let them completely cool off. You will hear them snapping and crackling while they cool- such a fun surprise :)
Then when they are cooled, mix with them on the pan...

1 1/2 cup of organic dried cranberries (or raisins... or dried cherries)

Then in a pan or double-boiler, melt the chocolate and coconut oil on low heat until it is all liquefied and then let sit for a few minutes before pouring over the roasted seeds and cranberries. Stir and spread and basically just mix and spread out the mixed seeds with the chocolate. Spread thin all over the 12x15 pan until it is all covered...

2 cups of dairy-free chocolate chips (12 ounces)
2 TB of coconut oil

Once it is all spread out you can put in the freezer or fridge to harden, and then once after 30-60 minutes you can break up in uneven pieces to be a crunchy bark. You could also top with some course sea salt half way through it's cooling process if you want to add a bit more salt to the sweet...

Serve cooled and hard. If you need to keep for a few days if it is not gobbled up- then you can best keep in the fridge or in a cooler place so that the chocolate doesn't melt. This is an ideal winter treat- I be it would turn into a melty mess if it was the 4th of July ;) 

I hope you try and ENJOY this recipe as you stay snuggled up close to all that brings you love and hope. Much love and light to you!!!

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