INGREDIENTS

• 12 ounces quality chocolate chips or chopped chocolate (70 % or more cacao)
• ¾ cup your favorite raw nuts or seeds ( such as slivered almonds, pecans, walnuts hazelnuts, pistachios, and/or pepitas)! 
• ¼ cup dried cranberries
• 1/4 cup dried cherries
• 1/4 cup freeze-dried strawberries 
• 1 tablespoon unsweetened shredded coconut 

INSTRUCTIONS:

1. In a large saute pan over medium heat lightly toast the nuts and seeds. Toss aroung the pan for a minute or two. Remove from heat and allow to cool. 
2. Melt the chocolate in a microwave-safe bowl in 30-second increments, stirring after each one. The chocolate is done when it’s about 90% melted—keep stirring and the heat from the bowl will melt the remaining pieces. Alternative melting process: Fill a saucepan with 1-2 inches of water. Place on stovetop and bring to a boil. Place a slightly smaller, heat-safe bowl on top of the saucepan. Next place chocolate in a smaller bowl and mix frequently, ensuring that all the chocolate incorporates and melts consistently (2 to 3 minutes).
3. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the center area of the baking sheet—aim for about ¼″ thickness or more if you like a thicker bark.
4. Sprinkle the nuts evenly over the chocolate, followed by the dried fruit, coconut and place the freeze-dried strawberries throughout the bark. You use the back of a spoon to gently press the nuts and seeds into the chocolate. 
5. Place the pan on a flat surface in the refrigerator to harden for about 15 minutes. You can also allow it to cool at room temperature for 2 hours or more. 
6. Once the chocolate is completely hardened, use your hands to break the bark into desired pieces. Serve immediately, or cover and store at room temperature for up to 1 week, 2-3 weeks in fridge or in the freezer for up to 6 months.