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Ingredients
- 1 1/2 cups chopped dairy-free dark chocolate or chocolate chips
- 1/2 cup shelled pistachios, toasted (I toasted them in the toaster oven for about 7 minutes)
- 1/8 teaspoon good quality sea salt or pink himalayan salt
Preparation
Step 1
Cover a baking sheet with parchment paper.
Melt the chocolate in a double boiler over medium heat. (I put water in a small pot and then put the chocolate in another small pot on top of it.)
Fold in the toasted pistachios.
Spread the mixture onto the baking sheet. It should be about 1/4″ thick, and it won’t cover the entire sheet. Sprinkle the bark with the salt.
Refrigerate for about half an hour, until completely firm. Peel the chocolate off the parchment paper and break into little pieces. Enjoy! (But not all at once.)