Chocolate bark, gluten free and vegan
This is one of my favourite and also super simple recipes to make for holiday treats for friends, family, and my kids teachers.
The recipe isn't much of one, but for those that like the details here goes:
1 cup of 70% dark chocolate chips. We like ours, gluten free, vegan.
1/2 cup *toasted and chopped hazelnuts, - you can use other nuts, I just love the combo of hazelnuts and chocolate. I have used lightly toasted almonds as well. We love our hazelnuts as they are grown in Canada. Most hazelnuts coming out of the US are pasteurized, ours aren't. Ours are low dried IN SHELL at about 140° for less than an hour and then they are cracked. So it keeps them well in the range of a raw nut. To learn more about why we have chosen not to use Turkish hazelnuts, read here.
1/8 cup chopped golden berries, you can sub raisins of any other dried fruit, or eliminate this altogether if you just want some chocolate goodness.
Place the chopped hazelnuts on the tray along with the golden berries, or whatever dried fruit you are using.
- *To toast hazelnuts, place them on a baking tray and pop them into a preheated oven at 300°F for 45 minutes, then turn off the oven and leave them to cool fully. At this point if you want to remove some of the skins rub them in a kitchen towel between your hands. It is best to do this outside as the skins get everywhere!