Cherry Chocolate "Moose" Bark

Ingredients:

* 1 15 ounce can pumpkin
* 1 cup fresh cherries, pits removed
* 15 Tbsp cocoa powder
* ¼ cup warm water

Make a simple chocolate sauce by combining cocoa powder with ¼ cup warm water. Fifteen tablespoons may seem like a lot of cocoa powder, but I got the chocolate flavor I was looking for from this quantity compared to less.

Combine chocolate sauce with pumpkin and cherries in blender and blend until smooth.

Spread thinly on dehydrator trays covered with paraflexx® sheets or parchment paper.

Dehydrate at 135° for eight hours. Employ the flip trick as discussed above after five hours. Dried consistency will be more leathery than basic pumpkin pie bark which is brittle.

Tear bark into pieces and enjoy as a trail snack. Cherry Chocolate Moose Bark tastes like Tootsie-rolls® to me. To make pie, combine ½ cup bark with ½ cup hot water and stir until creamy. This pie reminds me of chocolate mousse. Try garnishing with chopped nuts and/or dried coconut.