Dark Chocolate Bark

For probably one of the first times ever, we had pistachios in our house. Oh so many ideas were coming to mind for what to do with them! Desserts, crusts, breakfast toppers or just on their own because they’re glorious. I had a bunch of 85% dark chocolate which I wanted to muck around with and make something tasty. So that’s what I did on this quiet and relaxing Sunday afternoon.

In addition, I have recently been introduced to a new blogging community “Our Growing Edge”. The concept is to bring together fellow foodies and to share our creations and inspire us to create something new. This month’s theme is “Allergy Friendly Recipes” and is hosted by Joana from My Gut Feeling.

So some fast facts, my recipe is dairy free because 85% chocolate. Enough said. Also conveniently gluten and egg free for anyone worried about those too!

This recipe is oh so easy. The longest part of it is melting the chocolate! Honestly, quick, convenient and you will be able to consume it within half an hour of you making it (just to make extra sure that the chocolate has completely set!) Okay let’s get to it.

Dark Chocolate Bark

What you’re going to need

50 grams > 70% dark chocolate (if 85% is too bitter for you, feel free to use 70% instead to still get it dairy free)

small handful pistachios, shells removed and ready to go

small handful raspberries

pinch, cracked sea salt

Method

  1. Melt your chocolate using your preferred method. (Just please for your sake, do not get any water/moisture near the chocolate!!! Seized chocolate is the worst and just ruins your day so be careful.)
  2. In a lined shallow baking tin, pour melted chocolate and spread evenly. Once even, sprinkle and mix of the pistachios and raspberries ensuring they are embedded enough in the chocolate so that they won’t roll off!)
  3. Sprinkle with desired amount of sea salt.
  4. Freeze for up to 30 minutes or until chocolate has re set. Break pieces off and devour!

Dark Chocolate Bark

For more info about the “Our Growing Edge” community: Our Growing Edge

And to take a look at the host of this month’s Growing Edge theme: My Gut Feeling

our-growing-edge-badge

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