Christmas Bark

  • 3x bars 80% Dark Chocolate Stella 
  •  1 TBSP coconut oil, incorporated 
  • +1 tsp Honey, incorporated (optional) 

Melt together in microwave or over double boiler. 

  • Stir in 2 cups One Degree- Sprouted Brown Rice Crisps 
  • 1/2 cup Pete’s Own Roasted Salted Almonds, chopped 
  • 1/2 cup Pete’s Own Dried Cranberries 
  • 2 tsp Maldon salt, plus more for garnish (optional) 

Pour over parchment lined baking sheet and cool in fridge until solid. Dust with additional

Salt if desired. Break in to desired sized pieces. 

Store up to 3 months in freezer 

Enjoy!

Recipe created by Chef Dany Duguay

CHECK OUT SOME OF OUR RECIPES

Puff Pastry Brie Bite with Cranberry Orange Compote, Walnuts, Thyme and Smoked Salt

Makes 18 pieces Alexis De Portneuf Triple Crème Brie 1/2 package puff pastry, thawed 1/8th cup walnuts, toasted and chopped…

Read More

Moscow Mule

This mocktail/cocktail recipe is easy and to make with the zingy and refreshing flavours of ginger beer and lime. The…

Read More