š« Serves: 12 piecesĀ
ā± Prep: 10 minsĀ
ā Chill Time: 30 minsĀ
š„£ Net Carbs: ~3ā4g per pieceĀ
šŖ Protein: ~2g per pieceĀ
š« No Seed OilsĀ
Simple, crunchy and dangerously moreish. Rich dark chocolate topped with juicy raspberries and crunchyĀ granola for the perfect sweet, tart and chocolatey bite.Ā
Ingredients
Chocolate BarkĀ
- 350g dark keto chocolateĀ Ā
ToppingsĀ
-
50g fu:di granolaĀ
- 75g fresh raspberries
Optional:
- Flakey sea salt
Let's Begin!
Step 1 - Prepare the Tray
Line a small baking tray, chopping board or flat plate with parchment paper.Ā
Step 2 - Melt the ChocolateĀ
Place the chocolate in a heatproof bowl over barely simmering water.Ā
Stir until completely melted, smooth and glossy.Ā
Step 3 - Spread the BarkĀ
Pour the melted chocolate onto the parchment paper.Ā
Using an offset spatula or the back of a spoon, spread into a rectangle approximately 5ā8mm thick.Ā
Step 4 - Add the ToppingsĀ
Sprinkle the fu:di granola evenly over the chocolate.Ā
Break the raspberries into halves or smaller pieces and scatter across the surface.Ā
Gently press the toppings into the chocolate so they adhere without sinking.Ā
Finish with a small pinch of flaky sea salt if using.Ā
Step 5 - Chill & BreakĀ
Place in the fridge for 30 minutes or until fully set.Ā
Remove from the parchment and break into rustic shards or cut into neat squares with a sharp knife.Ā
Store in an airtight container in the fridge.Ā
Chefās Tip!Ā
Pat the raspberries dry with kitchen paper before adding them to the chocolate. Too much moisture can shorten the shelf life and affect the finish of the bark. For the best texture, enjoy within 2ā3 days while the raspberries are still fresh and vibrant.Ā
