FRUIT & NUT CHOCOLATE BARK
A delicious chocolate recipe which happens to be vegan
Equipment
- 1 20x 20cm baking pan I used silicone but you can also line a tin or glass pan
Ingredients
Roasted Nuts
- 75 g unsalted nuts I used pecans but feel free to swap
- 2 tbsp maple syrup or use honey if not vegan
- 1/4 tsp salt
Chocolate Bark
- 100 g coconut oil
- 3 tbsp maple syrup again, use honey if not vegan
- 2 tbsp cocoa
- 50 g chopped dried fruit I used apricots and cranberries for their gorgeous colours
- 15 g coconut flakes you can also used desiccated coconut
Instructions
- First make the roasted nuts. This part can be skipped but gives a wonderful flavour.
- Pre-heat the oven to 180c. Mix the nuts with the syrup or honey and salt. Tip on to a well greased or lined tray (I used silicone as they never stick), then bake for 10-15 mins, stirring occasionally. Set aside to cool and set slightly.
- Melt the coconut oil and syrup or honey either in a pan or microwave. Stir in the cocoa and set aside.
- Grease or line a 20 x 20cm baking pan (again, I used a silicone one for ease) then pour in the melted ‘chocolate’ mixture.
- Evenly scatter the cooled nuts, dried fruit and coconut over the ‘chocolate), then pop in the freezer for at least 30 mins to set. If left longer, you may need to take it out of the freezer 5 mins before cutting. I quite like to keep the chocolate bark rustic looking so I chop it into random sizes.Due to the melting point of the coconut oil and syrup, any leftovers will need to be kept in a container in the freezer - just remove about 5 mins before serving.