Raspberry Chocolate Bark With Almonds (Easy Recipe)
This easy Raspberry Chocolate Bark is fab for bringing to parties this holiday season or giving as a homemade gift. It’s as pretty as a picture and tastes just as good with rich dark chocolate, crunchy almonds, sweet white chocolate and raspberry chocolate swirls, and topped with tangy freeze dried raspberries.
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Serves: 8
Calories: 357kcal
Ingredients
- 300 g 70% vegan dark chocolate (broken up into pieces)
- 40 g blanched almonds (roughly chopped into halves)
- 150 g vegan white chocolate (broken up into pieces)
- 2 tbsp freeze dried raspberries (ground into a powder)
- 2 tbsp freeze dried raspberries (whole)
Instructions
- Line a 27cm x 20cm (10” x 8”) brownie pan with non-stick parchment paper.
- Place a small saucepan of water on the hob with a heat proof bowl set over the top (without the base of the bowl touching the water) to create a ‘bain-marie’. Add the dark chocolate to the bowl and bring the water to a gentle simmer underneath.300 g 70% vegan dark chocolate
- Stir the chocolate until it has melted and then remove it from the heat and pour the melted dark chocolate into the lined brownie pan. Smooth it out so that it covers the base of the pan.
- Stir the almond pieces into the melted dark chocolate.40 g blanched almonds
- Place a clean bowl on top of the saucepan of water and add the white chocolate to the bowl. Bring the saucepan of water to a gentle simmer. Stir the white chocolate until it has melted and then remove it from the heat.150 g vegan white chocolate
- Drizzle half of the melted white chocolate on top of the dark chocolate (it doesn’t need to be in a neat pattern just try and disperse it evenly - i.e. not in one big blob).
- Stir the raspberry powder into the remaining melted white chocolate in the bowl to create a raspberry white chocolate. Drizzle this on top of the dark chocolate too.2 tbsp freeze dried raspberries
- Use the tip of a teaspoon to swirl the white and raspberry chocolate around a little to create a pretty pattern (not too much, you don’t want to mix everything together).
- Sprinkle the whole freeze dried raspberries on top.2 tbsp freeze dried raspberries
- Place the brownie pan in the fridge for around an hour to set.
- Once the chocolate has set, break it up into pieces.
- Store the chocolate bark in the fridge.
Notes
Vegan / Dairy Free / Egg Free
Recipe inspired by: United Kingdom
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 357kcal | Carbohydrates: 29g | Protein: 4g | Fat: 25g | Saturated Fat: 13g | Sodium: 9mg | Fiber: 8g | Sugar: 17g | Net Carbohydrates: 21g
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