Fruit and nut chocolate bark recipe
Indulgent, but still healthy: our resident foodie shares a sumptuous chocolate bark recipe just in time for Easter
FRUIT AND NUT CHOCOLATE BARK
My original inspiration for this bark came from Ottolenghi. I love the colours of the raspberries and pistachios together.
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 …
This healthy yet indulgent Easter recipe is the perfect treat for the holiday.
350g high quality dark chocolate (70% cocoa content or higher)
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!
(Vegetarian; vegan; free from gluten, dairy and refined sugar)
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com