CHOCOLATE BARK

SERVES 3 | TAKES 10 MINUTES COOK TIME + CHILL TIME

• MACROS

  Calories (Kcal): 455

  P: 9g

  C: 25g

  F: 38g

INGREDIENTS

• 100g block of dark chocolate, melted

• 3 tbsp coconut oil

• 1 punnet of fresh raspberries

• 6-10 fresh strawberries, sliced into quarters

• 3-4 tbsp peanut/almond butter

• 1 tbsp pumpkin seeds

• 2 tbsp coconut flakes

• 1 tbsp rose petals (optional)

METHOD

1. First, line a plate or small baking tray with baking paper.

2. Lay the raspberries over the baking paper and using a fork lightly squash the raspberries to form a flattened base.

3. Add in the strawberries and drizzle over the peanut butter.

4. Next, place the chocolate and coconut oil into a small glass bowl and melt using your preferred method - either a double boiler or slowly in the microwave, stirring frequently to avoid burning.

5. Once the chocolate is melted, pour it over the top of the berries and nut butter forming a light coat.

6. Decorate with the coconut flakes, pumpkin seeds, and rose petals.

7. Leave to sit in the fridge overnight, or alternatively sit it in the freezer for a couple of hours if you need it sooner.

8. Once set - break apart and enjoy!