Nutty raspberry chocolate bark
A simple chocolate bark with raspberries and nuts, full of good fats, low in sugar, and a clean way to handle a chocolate craving without going off-track.
Chocolate bark for when you want something sweet but you don’t want to undo a week of hard work. Good fats from the nuts, antioxidants from the dark chocolate, a tartness from the raspberries. Keep a stash in the fridge.
Ingredients
- 150g dark chocolate (85% or higher), broken into pieces
- 1 teaspoon coconut oil
- 1/2 cup freeze-dried or fresh raspberries
- 1/4 cup mixed nuts (almonds, walnuts, pistachios), roughly chopped
- Pinch of sea salt
Method
- Line a baking tray with parchment paper.
- Melt the dark chocolate with the coconut oil over a double boiler, stir until smooth.
- Pour the melted chocolate onto the lined tray and spread to about 5mm thick.
- Sprinkle the raspberries and chopped nuts evenly across the surface. Press gently so they stick.
- Finish with a small pinch of sea salt.
- Refrigerate for 30–40 minutes until completely set, then break into shards.
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