Dark Chocolate-Covered Berries, Almonds, and Pretzel Crisps Recipe

Line a baking sheet with a silicone baking liner or waxed paper.

Combine dark chocolate coconut oil and vanilla extract in top of a double boiler over simmering water. Stir frequently scraping down the sides with a rubber spatula until melted about 5 minutes. Remove from heat and cool to room temperature about 15 minutes.

Scoop 2 tablespoons of the melted chocolate mixture into a small bowl.

Stir blueberries and almonds into the remaining chocolate mixture. Spread on the prepared baking sheet in an even layer. Press pretzel crackers in gently. Drizzle reserved 2 tablespoons chocolate over crackers.

Freeze until firm 15 to 20 minutes. Break gently into pieces before serving.