Wednesday, January 8, 2014

dark chocolate trail mix bark {gf,v}


Brrrrrrrrrrrr....what is going on with this weather!? It was 8 degrees today. The coldest it's been since we've lived in Knoxville (8 years). If we wanted this kinda weather, we could've stayed in Wisconsin. Thankfully, it's supposed to be back into the 60's by the weekend. 

With all this crazy cold weather, I just wanted to stay inside and hibernate. Curl up in a blanket, watch movies, and do nothing for hours kinda hibernating. Luckily this recipe is so quick, it allowed me plenty of snuggly blanket, movie watching, hibernating time. Chocolate bark is as simple as it gets. But it looks so gorgeous. Like you've been slaving away. I just used what I had in the pantry (since I wasn't about to brave the grocery store with the weather-panicked crowds searching for their bread and milk), and you can use whatever nuts & seeds you have on hand as well. Dried cranberries would be a lovely addition. Oh, and pistachios would be nice too...but only if you don't have to go out in the cold to get them. Otherwise, that's just nuts! (badum pum)

Stay warm friends.

********************************
dark chocolate trail mix bark
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 10oz bag of chocolate chips (I used ghirardelli 60% cocoa)
*1/2 cup peanut butter
*1/3 cup seeds
*1/2 cup cashews
*1/2 cup almonds
*2 tbsp shredded coconut
*1 tbsp agave

{{{DIRECTIONS}}}
1. Place the chocolate chips, peanut butter, and agave into a small saucepan over low heat and stir until completely melted.
2. Line a cookie sheet with parchment paper and pour 3/4 of the melted mixture onto sheet. Spread chocolate out with a spatula until about 1/2" - 1/4" thick.
3. Sprinkle the seeds, nuts, and coconut onto the chocolate.
4. Drizzle remaining chocolate over mixture.
5. Place in freezer for about 20 minutes or until chocolate is completely set.
6. Cut or break bark into pieces.

Store in airtight container for up to a week.