1/2 cup coconut manna
1/3 cup coconut oil
1/2 cup cacao powder
1/4 cup maple syrup
1/4 cup dried cranberries
1/4 cup pumpkin seeds
1/4 cup almonds, chopped
1. In a small pot, melt coconut manna and coconut oil over medium heat. Stir to keep from burning.
2. Once melted, remove from heat. Whisk in cacao powder until smooth.
3. Let cool for a couple of minutes before adding in maple syrup.
4. Line a pan with parchment paper. Pour chocolate mixture into an even flat layer.
5. Spread cranberries, pumpkin seeds, and almonds evenly over the chocolate.
6. Place in the freezer for 1 hour to set.
7. Break bark into pieces. Place in an airtight container and store in the fridge or freezer.
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