8 oz bittersweet chocolate (at least 70% cacao), chopped
¼ cup unsweetened flaked organic coconut*
1 Tbsp chopped roasted pistachios
2 Tbsp chopped roasted hazelnuts
1½ Tbsp cacao nibs
Pinch of flaky sea salt
*INGREDIENT INFO: Unsweetened flaked organic coconut is available at natural foods and specialty foods stores.
Instructions
Preheat oven to 350°F. Spread out coconut on a rimmed baking sheet and toast, stirring occasionally, until most flakes are straw-colored, about 4 minutes. Transfer to a plate.
Meanwhile, line a baking sheet with a silicone baking mat or parchment paper. Melt the chocolate in a double boiler or in 30-second intervals in a microwave, stirring between each interval. Spread melted chocolate on baking mat in an even layer about ⅛″ thick. Scatter toasted coconut, nuts, and cacao nibs evenly over chocolate. Sprinkle with flaky sea salt. Let chocolate cool completely, then break into pieces. Bark will keep for about a week stored in a cool place in an airtight container between layers of parchment.
Recipe by Bistro OneSix at https://bistroonesix.com/delicious-day-2/