Description
A delightful treat combining rich dark chocolate and tart raspberries, perfect for sharing or indulging yourself!
Ingredients
Scale
- 300 g 70% vegan dark chocolate (broken into pieces)
- 40 g blanched almonds (roughly chopped into halves)
- 150 g vegan white chocolate (broken into pieces)
- 2 tbsp freeze-dried raspberries (ground into a powder)
- 2 tbsp freeze-dried raspberries (whole)
Instructions
- Line a 27 cm x 20 cm (10” x 8”) brownie pan with non-stick parchment paper.
- Set up a bain-marie by filling a small saucepan with water and placing a heatproof bowl over it. Add the dark chocolate and gently melt it, stirring until smooth.
- Pour the melted dark chocolate into the lined brownie pan, spreading it evenly.
- Add the chopped almonds to the melted dark chocolate and stir to distribute.
- In another bowl over the bain-marie, melt the white chocolate, stirring until smooth, then drizzle half over the dark chocolate layer.
- Mix the raspberry powder into the remaining white chocolate and drizzle it over the dark chocolate layer.
- Use a teaspoon to swirl the white and raspberry chocolate to create a marbled effect.
- Sprinkle whole freeze-dried raspberries on top.
- Refrigerate the pan for about 60 minutes until the chocolate sets.
- Once set, break the chocolate bark into pieces and store in the fridge.
Notes
Store in an airtight container in the refrigerator for up to two weeks. You can freeze it for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 20g
- Sodium: 10mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg