Chocolate Bark

I’m a little co-co-crazy when it comes to the sweet stuff, but ever since embarking on my fitness journey, I’ve only had raw cacao which I’ve used in some of my recipes. Gone are the days of indulging in a bar of Dairy Milk, and I’m far more aware of what I’m putting into my body these days. We all get that chocolate craving; whether we’ve had a bad day or it’s that ‘time of the month’ and it’s okay to treat yourself to a little every now and again. I find dark chocolate satisfies my cravings far quicker than Dairy Milk ever did, because of how rich and pure the chocolate is. This means that I only need a few squares and I’m good to go until my next craving! The higher the percentage of dark chocolate, the better it is for you because it’s purer and more like it’s original state. I tend to buy Lindt Excellence 90% Cocoa chocolate which does the job pretty well!

Chocolate on it’s own can sometimes get a bit boring, so I like to jazz it up a bit. From sprinkling onto my granola to adding into some yoghurt, chocolate can taste so different depending on what you pair it with. My chocolate bark recipe adds in that extra crunch to some already delicious chocolate, making a great alternative to fulfil your cocoa needs.


1 handful raisins

1 bar Lindt Excellence 90% Cocoa

1 handful almond flakes

75g almonds

Sprinkling of pumpkin seeds


Whizz the nuts up in a food processor until they are beginning to break apart slightly, but are not broken into tiny crumbs. Using a saucepan of boiling water, place a bowl over the top and break the chocolate into the bowl, stirring it so that it doesn’t burn and will melt slowly. Screen Shot 2015-06-19 at 21.57.51When completely melted, pour onto a lined baking tray with a small lip so that the chocolate doesn’t run off the end. Make sure that the layer is not too thin as this will be too brittle to work with and will crumble and melt as soon as you try to eat it. Sprinkle the nuts, raisins, pumpkin seeds and almond flakes on top of the chocolate so that they start to seep through and become embedded within the melted chocolate. Place flat in the fridge overnight so that the chocolate can set. Once set, use a knife and carefully cut into squares (you may have to use your hands and they may not end up like squares, more like pieces of chopped bark, hence the name). Keep in an airtight container in the fridge until ready to eat.

Experiment with different nuts and seeds such as walnuts, hazelnuts and pistachios, sesame seeds or chia seeds, and dried fruits such as dried apricots and dates to vary it up a bit!

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