Just in time for Easter is this fabulously easy chocolate recipe. Your welcome 🙂
The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers,
Published by Macmillan Australia, RRP $34.99,
Photography by Rob Palmer
“When you have visitors, this is a sweet treat that can be rustled together from pantry items. It takes
no time and can be setting in the fridge waiting to be devoured within a few minutes. I keep a big jar
of nuts and goji berries at home for snacks, so if I have chocolate on hand, it’s a super-quick
sweet solution.” p189
Makes 16 pieces
200 g good-quality dark chocolate (I like Lindt chocolate)
1½–2 cups roasted mixed nuts, coconut flakes and goji berries
1. Line a baking tray or chopping board with baking paper. Break the chocolate up into a microwave-safe
bowl and melt in the microwave for 30 seconds at a time, stirring in between, until completely melted.
2. Add the nuts, coconut flakes and goji berry mix to the melted chocolate ½ cup at a time and stir until the
mix is completely covered in chocolate. You can make it as chunky as you like. You can keep adding
the nut mix until it’s jam packed or you can keep it lighter – I make mine super chunky with nuts so I
keep adding them until there’s only just enough chocolate to cover everything before laying out to set.
3. Spoon the chocolate mixture onto the lined tray or board, then use the back of a knife, spoon or spatula
to spread it out in an even layer. At this point, I like to sprinkle a couple more handfuls of nut and berry mix
over the top of the chocolate bark for decoration.
4. Place in the fridge for at least an hour to set, then break or cut into pieces and dive in! If there is any
left over, keep it in an airtight container in the fridge