If you’re looking for a last-minute festive recipe & want to keep things healthy, we’ve got you covered! Tired of experimenting with Indian desserts in lockdown? Are you someone who needs a little chocolate in everything? - then keep on reading!
This chocolate bark recipe is so healthy that you won’t even feel a pinch of guilt while incorporating your favourite chocolates!
- For The Chocolate Bark :
- 1/3 cup almonds, roughly chopped
- 1/3 cup walnuts, roughly chopped
- 1/4 cup pumpkin seeds, roughly chopped
- 1/4 cup flaxseed
- 1 tablespoon chia seeds
- 1 cup quinoa (uncooked)
- 1/3 cup maple syrup or honey
- 1 tablespoon coconut oil, melted
- pinch fine sea salt
- For The Chocolate Top :
- 150 grams of dark chocolate, chopped
- Or 15 grams of white chocolate, chopped
- Toppings of choice - pistachios, dried
- rose petals, cranberries and sea salt
We suggest the Godiva Dark Chocolate Or White Toblerone
Preheat oven to 220 C.
Line a large baking sheet or baking tray with parchment paper.
In a large bowl, combine all bark ingredients and stir until well incorporated.
Place bark onto prepared baking sheet and spread a large piece of plastic wrap or parchment paper over the top. Use a rolling pin or pat to spread the bark out to a 1/2 inch thickness.
Remove plastic wrap from bark and bake for 10-15 minutes, until the bark turns a nice golden brown. The edges will be slightly more cooked. Cool slightly while you melt your chocolate.
In a double boiler, melt chocolate or in the microwave melt the dark chocolate for 30 seconds at a time for max 3 minutes
Spread evenly over cooked bark.
Allow to cool before topping.
Place in freezer for 30 minutes, then remove and cut into pieces!
This recipe is perfect for snacking, the vibrant colours & delicious toppings make it an ideal gift for your loved ones!