Festival Recipe
Salted Chocolate Berry and Peanut Butter Bark
Recipe by Sophie Morris
- Serves16 squares
Ingredients
- 230g dark chocolate
- 1 tsp coconut oil
- 80g raspberries
- 1 tbsp 100% nut peanut butter (Nutshed or Lidl's 100% nuts peanut butter)
- sprinkle of ground cinnamon
- pinch of sea salt
Method
- Put the chocolate and coconut oil in a heatproof bowl over a saucepan filled with a few centimetres of water (making sure the bottom of the bowl is not touching the water). Turn on the heat and let the water come to the boil and then turn off the heat. Leave the chocolate to melt, stirring gently now and again to help it along.
- Grease a 20cm square baking dish using butter or coconut oil and line it with baking parchment.
- When the chocolate has melted, pour half of it into the base of the baking dish and spread it out evenly. Sprinkle an even layer of raspberries over the chocolate. Drizzle the peanut butter on top of the raspberries. Add a sprinkling of cinnamon and then top with the remaining half of the melted chocolate, coating everything in an even layer. Finish by sprinkling a pinch of sea salt flakes on top.
- Put the baking dish in the freezer for about 45 minutes to set.
- Remove from the freezer and cut into whatever sized squares you wish! Store them in the fridge and they will keep well for 5–6 days.
