Dairy-Free, Gluten Free, Plant-Based
1 Bag of Dark Chocolate Wafers
1 Teaspoon Vanilla Extract
1⅓ Cup Rice Crisps Cereal
¼ Cup Sliced Almonds
¼ Cup Chopped Dried Mango
2 Tablespoons Pumpkin Seeds
2 Tablespoons Shredded or Flaked Coconut
Pinch Sea Salt Flakes
1. Prepare a large baking tray with parchment paper.
2. Melt the chocolate over a double boiler. Stir in the vanilla extract. Once completely melted, carefully fold in the crispy rice, and transfer to the parchment paper lined baking tray. Using a spatula, smooth out the surface to be about ¼ inch thick. Sprinkle the almonds, dried mangos, pumpkin seeds, and coconut. Gently press the toppings into the chocolate using the spatula.
3. Sprinkle with flakey salt, and transfer to the fridge or freezer to set. Once set, break the bark into several pieces. Store in an airtight container in the fridge.