Fruit & Nut Raw Chocolate Bark

• This delicious, moreish dark chocolate bark will make the perfect gift.
• You can play around with different toppings, depending on what is in your cupboard.
• Vegan, raw & gluten-free.

Raw Cacao Butter, Organic 1kg (Sussex Wholefoods)

250g cacao butter

Organic Cacao Powder (1kg) - Sussex WholeFoods

150g cacao powder

Organic Unblanched Almonds (1kg) - Sussex WholeFoods

1/4 cup almonds

Organic Cashew Nuts (1kg) - Sussex WholeFoods

1/4 cup cashew nuts

Coconut Blossom Nectar Syrup, Organic 350g (Biona)

150g coconut syrup (or more, to taste)

Cashew Nut Butter 170g (Meridian)

4tsp cashew butter

Freeze Dried Cranberries 100g (Healthy Supplies)

2tbsp cranberries

Freeze Dried Plum 100g (Sussex Wholefoods)

2tbsp plums

Freeze Dried Apple Cubes 100g Healthy Supplies

2tbsp apple cubes

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

a pinch of salt

Method

1. Preheat your oven to 180°C. Spread almonds and cashews in a single layer on some baking paper and place in the oven.
2. Bake for around 10 minutes until brown, checking often. Be careful not to burn them.
3. Remove from the oven and leave to cool.
4. Chop the almonds and cashews roughly.
5. Place a heat-proof bowl over a saucepan of water and gently heat on a low setting. Melt the cacao butter in the bowl. Use a whisk to keep the mixture moving.
6. Add the cacao powder a spoonful at a time, stirring constantly.
7. Keeping the heat on low, mix in the coconut nectar and salt.
8. Line a baking tray with baking paper and pour in the chocolate mixture.
9. Sprinkle with roasted nuts and freeze-dried fruits and place in the fridge.
10. Once your chocolate bark is set, break it into pieces and enjoy.