8 oz. Nutiva Coconut Manna 4 oz. Nutiva Extra Virgin Coconut Oil 4 oz. 100% Cacao Baking Chocolate Bar Broken into Small Pieces 1/4 c. Agave Syrup 4 oz. Nutiva Hemp Hearts (divided) 1 1/2 c Chopped Walnuts (toasted)
Parchment Paper Smoked Sea Salt or Kosher Salt
Directions:
1. Toast walnuts in a single layer on a baking sheet for 10-15 mins at 350 degrees and cool.
2. line an 8×8 baking pan with parchment paper
3. spread half of the hemp hearts on the parchment lined bottom of the baking pan (be sure to spread evenly so all edges are covered with hemp hearts) and then arrange walnuts in a single even layer on top of the hemp hearts.
4. Combine Coconut oil, Coconut manna, agave syrup, and chocolate in a glass bowl (omit agave if you choose to use semi-sweet chocolate chips or chunks instead of 100% cacao dark chocolate).
5. Microwave 15 seconds, then stir for 2-5 minutes. continue 15 second heating / 2-5 minute stirring intervals until all the chocolate is melted. Stir stir stir until you have a smooth and creamy mixture.
6. Gently pour coconut chocolate mixture over hemp hearts and walnuts. sprinkle the other half of hemp hearts onto top of chocolate with a sprinkle of smoked sea salt or plain kosher salt.
7. Refrigerate for at least 2 hours. Remove from baking pan from the fridge and remove hippie bark from baking pan, parchment and all. Using a large knife, roughly cut hippie bark into 1” strips lengthwise and then cut strips into 1” chunks crosswise. Some hippie bark will break as you are cutting but the rough look of the cut hippie bark is very appealing – the creamy color and texture of the walnuts and hemp hearts will highlight the vertical sides on each piece of cut hippie bark.
8. Allow this creamy nutty confection to come to room temperature (68-70 degrees) before serving but be sure to store extra hippie bark in the refrigerator.
