DARK CHOCOLATE BARK RECIPE
Updated: May 28
Pretty as a picture + the perfect mixture of crunch, sweetness + nuttiness.
Dark chocolate has an intensity which milk chocolate lacks, paired with fruit + nuts you really only need one or two squares to feel you have had that indulgent fix.
Perfect to have in the fridge as an afternoon pick me up.
INGREDIENTS
100g Pistachios shelled + roughly chopped
75g Pumpkin seeds
50g Cashews, roughly chopped
75g Dried apricots, roughly chopped
25g Goji Berries
200g Dark Chocolate
1 tbsp Coconut Oil
Step 1: Toast
In a large dry frying pan, toast the nuts and seeds until fragrant. Watch them like a hawk as they will easily catch + burn.
Step 2: Melt
Break the chocolate into small pieces and put in a heatproof bowl with the coconut oil; set over a pan of barely simmering water and leave to melt. Line a baking tray (about 15cm x23cm) with baking paper.
Step 3: Pour
Reserve c2tbsp of the chopped nuts + dried fruits, then stir the rest into the melted chocolate. Pour the nutty, fruity chocolate onto the prepared tray, sprinkle with the reserved nut + fruit mixture.
Step 4: Chill
Pop into the fridge and leave to chill for at least 3 hours.
Step 5: Serve
Then either chop the set chocolate into squares or break into shards + enjoy! Any leftovers can be stored in an airtight container.