Fruit + Nut Chocolate Bark

My original inspiration for this bark came from Ottolenghi. I love the colours of the raspberries and pistachios together. This healthy yet indulgent Easter recipe is the perfect treat for the holiday. Dark chocolate and cacao nibs are high in antioxidants, which help fight free radicals that can damage the cells in your body. The freeze-dried raspberries together with the pistachios are a match made in heaven, which is still dangerously sitting in my fridge at the moment …

INGREDIENTS

  • 350g high quality dark chocolate (70% cocoa content or higher)
Decorate with:
  • Freeze-dried raspberries
  • Pistachio kernels
  • Maldon sea salt

Line a baking sheet with parchment paper.

Melt the dark chocolate by filling the bottom of a saucepan with couple of cms of water and bring to a simmer over a medium-high heat. Put the chocolate in a glass bowl and set over the simmering water, stirring occasionally.

Once melted, tip into the prepared tin and smooth with a spatula so the chocolate is evenly distributed.

Scatter over the freeze-dried raspberries, pistachios and sea salt and chill in the fridge until the chocolate sets (about 30 mins). Peel off the parchment paper.

Store in an airtight container for up to a month. Enjoy!

Gluten Free, Vegetarian, Vegan, Dairy Free, Refined Sugar Free,