1 cup coconut oil
1/2 cup desiccated coconut
1/4 cup maple syrup
2 tbsp. coconut sugar
1. Add the coconut oil, cacao powder, desiccated coconut and maple syrup into a bowl and mix well until there is an even consistency. Pour the mixture onto a lined pan.
2. Roughly chop the cranberries and spread evenly across the chocolate, pushing down gently.
3. Place the bark into the freezer for 1-2 hours or until frozen
4. Break chocolate into pieces and serve.