Note to self: keep it simple. Heck, should be more like a Post-it note glued to my forehead as a daily reminder! No matter how much of a conscious effort I make to avoid it, I always end up overcomplicating things. And you know what that accomplishes? Nothing, that’s what.
Since we turned the clocks back in November, I’ve been (involuntarily) waking up at the crack of dawn EVERY. SINGLE. DAY. It doesn’t matter what time I go to bed, it doesn’t matter how tired I am. 4:30-5:00am, boom, eyes open. Utterly annoying, but I have to say, helps me get A LOT done! So if you think about it, by the time you guys are getting to work, I’m already half way through my work day. Could be worse I guess.
A couple of days ago though, I was, of course, up early but I did not feel like working, at all (don’t judge, I’m human too). So I got in the kitchen and started baking. I figured with the Holidays around the corner, I could drop off some stuff to friends, neighbors, etc. Three hours, 4 different kinds of cookies and 3 different kinds of dark chocolate bark later, I was done. Because, of course, I can’t just make one or two things, right?
So anyway, today, thank yous and feedback came back. All good, all very appreciative, but what did everyone rave about? The dark chocolate and pistachio bark. The easiest, most simple thing to make. No measuring, mixing or baking. And can literally be ready in half an hour. I shouldn’t be surprised really. There was my reminder, once again.
Well, lesson learned people. Next year, you’re all getting bark for the Holidays. Unless, of course, the sticky note falls off my forehead 😉
- Place chocolate chips in a large heat proof glass bowl. Fill a medium saucepan halfway with water and bring to a boil over high heat
- Reduce heat to simmer and place the glass bowl with chocolate over the saucepan, making sure the boiling water doesn’t touch the bottom of the bowl. Let the chocolate melt, stirring frequently (this will take 2-3 minutes)
- In the meantime, line an 8×8-inch baking pan with parchment or wax paper. Combine chopped pistachios and dried cranberries in a small bowl
- Remove chocolate from heat, add pistachios and cranberries and mix well
- Pour chocolate the lined baking pan and spread evenly with a spatula
- Whisk together tahini and melted coconut oil. Drizzle over the melted and swirl it using skewer or a toothpick. Sprinkle the coarse sea salt on top (optional). Refrigerate until the chocolate hardens. Break it into uneven pieces. Store in the the refrigerator in an airtight container for up to a week.