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January 5, 2014 / Chris Blum

Chocolate Bark with Coconut, pistachios and cocoa nibs

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This recipe is from the BACleanse, I made a couple modifications. This is perfect for when you need aisle chocolate fix.

Ingredienta:
8 ounces bittersweet chocolate, chopped
1/4 c unsweetened coconut flakes
1/4 c pistachios, roasted and chopped
3 TBSP cacao nibs
Pinch of flaky sea salt

Preheat oven to 350°. Spread out coconut on a rimmed baking sheet and toast, stirring occasionally, about 4 minutes.

Line a baking sheet with parchment paper. Melt the chocolate in 30-second intervals in a microwave, stirring between each interval. Spread melted chocolate on baking mat in an even layer about 1/8″ thick. Scatter toasted coconut, pistachios, and cacao nibs evenly over chocolate. Sprinkle with flaky sea salt, if using.

Let chocolate cool completely, then break into pieces.

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