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  • Writer's picturekmoore


Updated: May 28

Pretty as a picture + the perfect mixture of crunch, sweetness + nuttiness.
Dark chocolate bark recipe

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.



  • 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.

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