Ingredients:

  • 170g dark chocolate gems (70% cocoa)
  • 15ml refined coconut oil
  • 0.5 tsp pure vanilla bean paste
  • 75g fresh organic raspberries, halved
  • 75g fresh organic blueberries
  • 40g sliced strawberries
  • 10g toasted hemp hearts
  • 1 tsp flaky sea salt
  • 5g freeze-dried raspberry dust

Instructions:

  1. Line a small tray with parchment paper.
  2. Combine the 170g chocolate gems and 15ml coconut oil in a heat proof bowl.
  3. Heat the mixture in 20 second bursts in the microwave. Stir between each burst until the chocolate is silky and glossy.
  4. Fold in the 0.5 tsp vanilla bean paste once the chocolate is completely liquid.
  5. Pour the chocolate onto your prepared parchment paper. Spread it with a spatula until it is about 1/4 inch thick.
  6. Arrange the 75g raspberries, 75g blueberries, and 40g strawberries across the surface. Gently press the fruit into the chocolate so it sticks.
  7. Sprinkle the 10g hemp hearts and 1 tsp flaky sea salt evenly over the top.
  8. Finish with the 5g freeze dried raspberry dust for that professional, vibrant look. Ensure the dust is scattered while the chocolate is still wet.
  9. Place the tray in the freezer for 15 minutes. Wait until the chocolate is firm and has a matte finish.
  10. Break or cut the bark into 12 even pieces. Listen for a clean snap which indicates it has set properly.