Fruit and Nut Chocolate Bark
250g unsweetened chocolate, the higher the cocoa percentage the healthier it is for you.
5 organic dried apricots, diced.
2 Tbsp Goji berries, soaked in warm water with a 1/4 tsp vanilla extract.
1 Tbsp Hemp Seed Oil
2 Tbsp Raw Pistachios
2 Tbsp dried Cherries
1 Tbsp Honey or Maple Syrup or Agave
1 tsp Coconut oil
1/4 tsp Himalayan crushed salt
1/4 tsp Black Pepper
pinch of Cayenne Pepper
3/4 Cup Raw Pecans
To Finish: Sprinkle Himalayan Salt on the top.
Mix Pecans, salt, pepper, cayenne pepper and coconut oil in a bowl until pecans are well coated. Spread mixture on baking sheet and in an ovenproof dish. Bake at 200 degrees Celsius until pecans are toasted.
Melt chocolate in a double broiler on a stove, until chocolate is silky smooth.
Add Hemp Seed Oil and Honey to melted chocolate.
Pour Melted chocolate paper onto new a baking sheet. Spread chocolate to desired thickness.
Add the dried fruit and toasted pecans to the melted chocolate layer.
Crack fresh Himalayan Salt over the melted chocolate layer.
Place melted chocolate later in the fridge to set for 30 minutes.
Break into pieces for desired serving.
Eat with a cup of tea.