INGREDIENTS

• 10 oz chopped chocolate 72%
• 1/2 tsp sea salt flakes
• Small handful chopped apricot
• Small handful goji berries or cranberries
• Small handful almonds
• Small handful cashews
• Small handful pumpkin seeds
• 1 tsp hemp seeds (optional)
• 1 tsp bee pollen (optional)

• 1 tsp chia seeds (optional)

PREPARATION

1. Line a baking sheet pan with parchment paper. Melt the chocolate in a bowl over a pan of simmering water until chocolate melts.
2. If any of the chocolate becomes too thick, give it a couple of seconds over the pan of simmering water.
3. Pour the dark chocolate into the baking sheet with parchment paper and use a rubber cake spatula to spread chocolate out into a rectangle.
4. Quickly, before chocolate hardens scatter nuts, dried fruit, seeds, pollen over chocolate and sprinkle salt.
5. Set chocolate bark aside for a couple of hours at room temperature, or 30 minutes in the fridge until bark has set. Then use a sharp knife to chop the chocolate bark into rough pieces of desired size and ENJOY!

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