Crunchy Chocolate Raspberry Bark

Ingredients

2 Cups Dark Chocolate 70% or darker

1 Tbsp Coconut Oil

1 tsp Pure Vanilla Extract

Pinch Sea Salt

1 Cup Freeze-dried Raspberries

1 Cup Crispy Quinoa Puffs

Directions

Melt dark chocolate and coconut oil in a heat safe bowl in the microwave in 30 second increments.

Stir in vanilla extract, and pinch of sea salt.

Carefully fold in the freeze-dried raspberries and puffed quinoa.

Line a baking sheet with parchment paper. Using a spatula, scape mixture onto lined baking sheet making sure to spread as evenly as possible.

Place tray in the refrigerator for 20 minutes, or until firm.

Break apart bark into medium sized chunks, place in an airtight container and store refrigerated. (You can leave them at room temp, but they will keep much longer in the fridge or freezer.)