Nutty St Clements Chocolate Bark
Prep: 30 mins | Cook: 0 mins | Total: 30 mins | Quantity: 8 portions (approx.)
Ingredients
- 1 x 100g bar Doisy & Dam Goji and Orange Chocolate
- 1 x 80g bar Doisy & Dam Lemon, Poppy Seed and Baobab
- 6 dried apricots – roughly chopped
- 1/4 cup (small handful) whole goji berries
- 1/4 cup (small handful) whole blanched almonds
- 1 tsp chia seeds
- 1 tsp flax seeds
- 1 tblsp quinoa puffs
Instructions
- Break both the chocolates into chunks then melt in separate bowls either in the microwave or over a bain-marie (a bowl set over a saucepan of barely simmering water). Stir occasionally until all the chocolate is melted
- Line a 9 x 9 tray with a piece of greaseproof then pour in the melted dark chocolate, smoothing out to the edges
- Using a teaspoon, drizzle/flick the melted white chocolate over the dark chocolate. You can leave it as is or drag a knife or toothpick to 'feather' the two chocolates together
- Evenly sprinkle over the remaining ingredients then put in the fridge for 10-15 minutes until the chocolate is set
- Use a large sharp knife to cut diagonally across at angles
- Can be kept in the fridge or at room temperature
Recipe by The Cook & Him at https://thecookandhim.com/recipes/nutty-st-clements-chocolate-bark/