Salted Pistachio Chocolate Bark

Directions

1. Place a sheet of parchment paper on a baking sheet. Spray with cooking spray, set aside.
2. Add Enjoy Life chips to a medium glass bowl.
3. Fill a medium saucepan with 3 inches of water, bring to a boil. Place glass bowl filled with chocolate on top of the saucepan with boiling water. (essentially you are creating a double boiler)
4. Continue to stir chocolate chips with a spatula as they melt. You are looking for it to be smooth and pour-able.
5. Pour melted chocolate onto grease baking sheet, spread the chocolate onto baking sheet so it’s about 1/4″ thick.
6. Sprinkle with course sea salt and pistachio.
7. Place baking sheet in refrigerator for 1 hour.
8. Break up into uneven pieces and serve.

Credit: Krista, Joyful Healthy Eats

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/