Homemade Chocolate Bark
Get ready to dive into a world of chocolatey goodness with my magical Chocolate Bark! Forget about the boring stuff from the store – we’re talking about a homemade choc snacks that’s not only delicious but also packed with yummy ingredients like dark chocolate, sweet dried blueberries and goji berries, crunchy macadamias and almonds, and a burst of tropical flavour from freeze-dried mango that tastes like honeycomb. It’s filled with antioxidants, healthy fats and even fibre. It’s the perfect way to enjoy chocolate!
DIETARY: VEG, GF, EF
ALLERGENS: Nuts, Dairy
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Beginner
SERVES: 40
PREP: 15 mins (+ 1 hour freezing)
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 100g dried blueberries | |
| 45g coconut flakes | |
| 75g roasted almonds | |
| 70g macadamias | |
| 15g mango crisps (freeze-dried) | |
| 30g goji berries | |
| 400g dark chocolate (>70%) | |
| 40ml coconut oil | |
| Pinch of sea salt (optional) |
Directions
1.
Place blueberries, coconut flakes, almonds, macadamias, mango and goji berries in a baking dish (20x30cm) and mix using a spoon.
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2.
In a medium-sized saucepan, add the chocolate and coconut oil and allow to slowly melt over medium to low heat.
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3.
Take off the heat and pour chocolate mixture over the dried fruit and nut mix. Stir well.
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4.
Place in the freezer and allow to set for one hour or until firm.
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5.
Remove from the freezer and stand at room temperature for 5-10 mins to soften slightly. Use a sharp knife to cut into 24 pieces.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 14 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Swap dark chocolate with a vegan dark chocolate. For a nut-free version: Swap nuts for seeds of choice.
Easy ingredient swaps: Swap nuts for nuts of choice. Swap dried fruit for dried fruit of choice.
Additional boosters: Boost by adding chia seeds to the nut mix.
