Featured in Harper’s Bazzar, DEFINE foods Creator Erin Stewart’s recipe for Holiday Bark cures any sweet tooth while remaining gluten-free, vegan and packed with superfood ingredients cranberries, pistachios and goji berries. This recipe is perfect for packaging and giving as a gift or as a beautiful dessert on your holiday table.

Yield: 3-4 cups

1 cup cacao butter
1 cup raw cacao powder
1/3 cup agave nectar, or maple syrup
Pinch sea salt
1 tsp vanilla
½ cup dried cranberries, pistachios and goji berries (or nuts and fruit of your choice)
Maldon seas salt

Melt the cocoa butter in a saucepan over medium-low heat, or over a double boiler.

Pour the melted cacao butter into a mixing bowl. Add the cacao powder, agave, sea salt, and vanilla, and whisk till the ingredients are totally smooth. Pour the chocolate mixture onto a foil-lined baking sheet. Allow it to cool for 2-3 minutes. Sprinkle the chocolate with the nuts and fruit. Transfer the chocolate to the freezer for about 20 minutes. Remove it and break it into pieces with your hand. Enjoy.

Chocolate will keep in the fridge for at least three weeks.