Name: Coconut, Pistachio, and Cacao Chocolate Bark
Ingredients: 8 ounces bittersweet chocolate (at least 70% cacao), chopped; 1/4 cup unsweetened flaked organic coconut; 3 tablespoons chopped roasted pistachios; 1 1/2 tablespoons cacao nibs; Pinch of flaky sea salt (optional)

Ingredients

8 ounces bittersweet chocolate (at least 70% cacao), chopped
1/4 cup unsweetened flaked organic coconut
3 tablespoons chopped roasted pistachios
1 1/2 tablespoons cacao nibs
Pinch of flaky sea salt (optional)

Steps

INGREDIENT INFO: Unsweetened flaked organic coconut is available at natural foods and specialty foods stores.
Preheat oven to 350°. 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 1/8" thick. Scatter toasted coconut, pistachios, and cacao nibs evenly over chocolate. Sprinkle with flaky sea salt, if using. 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.