Dark Chocolate Cranberry Vegan Dessert Bark

1. Line a 9×13-inch pan with parchment paper so it overhangs the ends. Reserve 2 tbsp Qi’a for sprinkling on top of the bark.
2. Place the chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted.
3. Remove from heat. Stir in the remaining Qi’a and almonds.
4. Pour onto the prepared pan and spread evenly. Sprinkle with the reserved Qi’a and sea salt (if using).
5. Refrigerate for 1 hour or until chocolate is set.
6. Remove from pan and peel off the parchment paper. Break the bark into pieces.
7. Store in airtight container for up to 1 week.

Tip: Use at least a 70% dark chocolate for best results.