30 ounces bittersweet chocolate chips
2 tablespoons safflower oil
1/2 cup raw almonds, roughly chopped
1/2 cup pumpkin seeds
1/2 cup dried cranberries
1/4 teaspoon Himalayan pink salt
Place chocolate in microwave-safe bowl. Pour oil on top and microwave on high for 2 minutes. Stir chocolate with spatula to make sure it is completely melted.
Pour melted chocolate onto parchment-lined, 9×13 tray.
Scatter almonds, seeds and cranberries onto chocolate. Sprinkle with salt. Chill in refrigerator.
Chop into rough pieces.
Makes about 3 dozen pieces.