INGREDIENTS
2 Cups Vegan Chocolate Chips
Assorted dried nuts and fruits, (choose as many or as little as you like) Almonds cashews, pecan, raisins, craisins, dried strawberries, coconut chips,
B & R Diced Dried Apricots, candied ginger, sesame seeds, pineapple.
DIRECTIONS
Melt the chocolate chips in a double boiler. Alternatively, you could melt the chocolate in a microwave. Just be sure to do it in small bursts so the chocolate doesn’t burn.
Once melted, pour the chocolate into the candy molds, then lightly press your toppings on top of the melted chocolate. For chocolate bark, line a baking sheet with parchment paper, then pour the chocolate onto that. Spread it with a spatula so that it is about 1/4 inch thick. Lightly press your toppings of choice onto the melted chocolate.
Pop your chocolates in the fridge to set for 30 minutes to an hour. Once set, pop them out of the molds, or for the chocolate bark, just peel off the parchment paper and break into pieces. Store in an airtight container in the cupboard for up to a month (probably longer).