• 10 oz dark chocolate chips
• ¼ cup slivered almonds, toasted
• 2 Tbsp Sunkist® navel orange zest
• ¼ cup unsweetened shredded coconut

Line a baking sheet with parchment paper; set aside.

Melt chocolate chips in a double boiler or place in a bowl and melt in a microwave at 20% power for 30-second intervals, stirring after each interval, until chocolate is completely melted.

Pour the melted chocolate onto the lined baking sheet, ¼ inch thick. Sprinkle the almonds, orange zest and coconut over the top. Refrigerate until set, about 30 to 60 minutes.

Break the chocolate into small pieces. Store in an airtight container in a cool, dry place for up to a week. Makes 2 to 4 servings.