Looking for a simple chocolate dessert recipe that is minimal fuss and contains fewer than 10 ingredients? I hear you! That’s why I created this uncomplicated one-bowl dessert. You can use either frozen or fresh raspberries in this one, but I personally use frozen as they stay fresher longer since the bark is stored in the freezer. Simply break off a chunk 10 minutes before you want to eat it so that the raspberries defrost in time; you can enjoy it straight from the freezer, too.
Why it’s good for you?
Raspberries are bursting with antioxidant goodness and provide a rich source of vitamin C to boost your immune system and keep your skin radiant and glowing.
Hazelnuts are rich in vitamin E which is important for lowering inflammation in the body and promoting skin health. A brain-boosting powerhouse, they’re full of elements that increase cognitive performance and help to prevent degenerative disease later on in life.
Maple syrup is a natural sweetener, and unlike its refined friends such as white sugar, won’t spike your blood sugar. It contains up to 24 different antioxidants and has a lower glycaemic index than sucrose, meaning it’s the better option for those wanting to avoid blood-sugar issues.
My chocolate bark is free from dairy, refined sugar, gluten, soy, preservatives, artificial colours, flavours and sweeteners.
Ingredients
160g cacao butter chunks
120ml maple syrup
70g raw cacao powder
1 tbsp almond or hazelnut butter
80g frozen raspberries
50g hazelnuts, roughly chopped
20g pistachios, whole (optional)
15g desiccated coconut
Pinch Himalayan pink salt
Method
Preheat oven to 170 degrees celcius, and place nuts on an oven tray; gently roast about 3-5 minutes or until golden, checking a few times so they don’t burn. Set aside to cool.
Meanwhile, place cacao butter in a medium heatproof bowl set over a small saucepan of simmering water (don’t let water touch base of bowl), stirring frequently until it’s melted.
Next, remove from heat and stir in the sifted cacao powder, then the maple syrup, nut butter and salt.
Pour the cacao mix onto a baking-paper lined oven tray, sprinkle with nuts, coconut and berries.
Freeze for 15 minutes or until set. Break into small pieces and store in the freezer.
Enjoy.
