Line a small (8X6) pan with parchment paper making sure the paper comes 1/4 of the way up the sides or coat the pan with coconut oil.
Melt 3/4 cup of coconut oil over medium to low heat
Once the coconut oil has completely melted, stir in the coco powder powder and maple syrup
Turn the heat off and continue stirring to ensure that all of the ingredients are mixed together
Pour the mixture into the pan, gently stirring as you pour
Sprinkle the top of the almonds and cranberries over top, the mixture will be watery and the nuts and fruit will sink into the chocolate.
Place the bark in the fridge for at least an hour to allow chocolate to harden
Store the bark in the fridge for up to 10 days
Notes
Store homemade chocolate bark in the refrigerator for up to a week. Freeze it for up to 3 months.See the article above for tips, suggestions, recipe variations and more.