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  • Writer's pictureSarah Flower

Chocolate Bark

Use dark chocolate in this as it contains less sugar. You can sprinkle the chocolate with a variety of nuts, seeds or fruit so feel free to adapt to suit your taste or what is in your store cupboard. These make great Christmas treats. Fill a clear bag with some bark and give away as presents.

Makes approx. 12 pieces

Nutritional information Per Serving

125 Kcals

10.9g fat

4g net carbohydrates (of which sugars 2.3g and 2.1g fibre)

1.7g Protein

200g of dark chocolate (at least 80% cocoa)

2 tsp of coconut oil

20g pecan nuts, roughly crushed

sprinkle of sea salt (optional)

  • Melt the chocolate and coconut oil together using a Bain Marie or the microwave.

  • Pour into your lined baking tin (I use a 10x10inch tin), spreading evenly with a palate knife. You want this to a good thickness to make your bark

  • Sprinkle on your chosen toppings, pushing them down slightly to help secure into the chocolate.

  • Place in the fridge for at least 1 hour.

  • Cut into squares and place in an airtight container, storing in the fridge.

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