Dark chocolate and berry bark

Directions

1. 1.

   Melt the chocolate in a bowl over barely simmering water, then take it off the heat.

2. 2.

   Stir in the coconut oil and the scoops, dry. It will thicken, which is fine.

3. 3.

   Spread about 1/4 inch (5mm) thick on parchment paper and scatter the raspberries and seeds over the top.

4. 4.

   Chill for an hour, until set hard, then snap into shards.

This is the one recipe where the powder goes in dry, because milk or water would make the chocolate seize. The salt in the blend does the job flaky salt usually does on top.