In a bowl combine together the melted coconut oil, cacao powder and honey (or maple syrup). Stir well until smooth.
With a spatula, spoon the chocolate mixture onto a prepared parchment-lined baking sheet and smooth out until it's about 1/4-1/2 inch thick. Sprinkle pistachios and cranberries on top, and add a pinch of sea salt.
Place in the freezer on a flat surface for about 15-30 minutes, until frozen solid. Once frozen, break apart into a bark. Store in the freezer until ready to eat.
Line your baking sheet with parchment so that the bark is easy to remove once it is set.
Mix together the ingredients for the bark until smooth. There shouldn't be any lumps of cacao powder.
Let the bark set completely before breaking it into pieces.
Cranberry Pistachio Chocolate Bark
Amount Per Serving (25 g)
Calories 118Calories from Fat 93
% Daily Value*
Saturated Fat 8.2g41%
Polyunsaturated Fat 2.1g
* Percent Daily Values are based on a 2000 calorie diet.