Ingredients:

  • 9 oz (255g) High-quality dark chocolate (at least 70% cocoa solids), chopped
  • 1 tbsp (15ml) Extra virgin coconut oil
  • 1/2 tsp (2.5g) Flaky sea salt
  • 1/2 cup (75g) Fresh blueberries, bone-dry
  • 1/2 cup (60g) Fresh raspberries, gently torn
  • 2 tbsp (30g) Raw pepitas or hulled hemp seeds
  • 1 tbsp (10g) Freeze-dried strawberries, crushed

Instructions:

  1. Prep the tray. Line your baking sheet with parchment paper.
  2. Chop the chocolate. Break the 9 oz of dark chocolate into small, even pieces.
  3. Set up the water bath. Fill a saucepan with 1 inch of water and bring to a simmer. Place your glass bowl on top.
  4. Melt gently. Add the chocolate and 1 tbsp of coconut oil to the bowl. Stir constantly until the mixture is glossy and smooth.
  5. Temper slightly. Remove the bowl from the heat while a few small lumps remain. Stir until they melt completely.
  6. Spread the base. Pour the chocolate onto the prepared tray and spread to about 1/4 inch thickness.
  7. Season the layer. Sprinkle 1/2 tsp of flaky sea salt evenly over the wet chocolate.
  8. Add the berries. Scatter the 1/2 cup blueberries and 1/2 cup torn raspberries across the surface.
  9. Add the crunch. Top with 2 tbsp pepitas and 1 tbsp crushed freeze dried strawberries until the surface looks vibrant and full.
  10. Chill to set. Place the tray in the refrigerator for 45 minutes until the bark is firm and makes a sharp snap when broken.