RECIPE + WORDS: Lu | nutritional health coach
Ingredients:
- 200 g good-quality dark chocolate (70% cocoa or higher)
- 1 heaped tbsp almond butter
- 1/2 cup mixed chopped nuts (e.g., almonds, cashews, walnuts)
- 1/4 cup pepita seeds
- 1/4 cup hemp seeds
- 1/4 cup goji berries
- 1/4 cup chopped dried figs
- Optional: A sprinkle of bee pollen and sea salt (highly recommended)
Instructions:
- Melt the dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in short bursts, stirring frequently to prevent burning.
- Stir in the almond butter until smooth and fully combined.
- Line a loaf tin or baking tray with baking paper. Pour the chocolate mixture into the prepared tin and spread it evenly.
- Sprinkle the chopped nuts, pepita seeds, hemp seeds, goji berries, dried figs, bee pollen and sea salt evenly over the chocolate. Press lightly to ensure the toppings adhere.
- Place the tray in the fridge for at least 2 hours, or until the chocolate has hardened completely.
- Once set, break the bark into pieces and enjoy!
Store in an airtight container in the fridge to keep it fresh and crunchy.