Pick ‘n Mix Chocolate Bark
This chocolate bark is great to whip up as a tasty treat and I bet you probably have all the ingredients in your kitchen already! I have used a combination of dark, milk and white leftover chocolate, and you can use whichever chocolate you have in your cupboard.
The mixture of nuts and seeds and raisins in this recipe is quite a classic combination – so feel free to vary it and add what you like best (just keep the quantities about the same). Nuts and seeds are a fantastic nutritious boost of healthy fats as well as zinc and protein.
Store the chocolate bark in a jar in the fridge for a handy afternoon pick-me-up, or break it up to top a bowl of berries. I have also made chocolate bark to give away as presents, which have been very gratefully received!
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Pick ‘n Mix Chocolate Bark
- 100 g Chocolate ((mixed dark/milk/white cooking chocolate))
- 1 tbsp Hazelnuts ((roasted, chopped))
- 1 tbsp Pumpkin Seeds
- 1 tbsp Sunflower Seeds
- 30 g Raisins
- Preheat the oven to 180c (fan) and line a baking tray with a silicon liner.
- Break the chocolate up into bits and arrange in a single layer (making a rough rectangle shape), on the prepared tray. Leave plenty of room around the edge of the tray for the chocolate to spread.
- Pop the tray into the pre-heated oven and allow the chocolate to melt. It will only take a few minutes, so keep a close eye on it!
- Once the chocolate is melting, remove from the oven and tip the tray carefully to spread the chocolate out into a thin later, make sure any gaps are filled. Use a skewer to swirl the different colours of chocolate together.
- While the chocolate is still soft and melted, sprinkle with the roasted chopped hazelnuts, pumpkin seeds, sunflower seeds and raisins.
- Place into the freezer and allow to set for 30 minutes.
- Break or cut into pieces and pop into a glass jar.
- Store these in the fridge for up to 10 days.
- Nut free: you could make this nut free by replacing the nuts with extra seeds.
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