Salted fruit ’n’ nut bark

Nutrition:Per Serving

Kcal 145

Fat 10g

Saturates 5g

Carbs 11g

Sugars 9g

Fibre 2g

Protein 2g

Salt 0g

Ingredients

For the stew

200g dark chocolate (at least 70% cocoa solids)
100g white chocolate
50g mixed nuts (we used pecans, cashews, pistachios and macadamia nuts), chopped into chunky pieces
2 tbsp freeze-dried raspberries
50g dried fruit (we used sultanas, cranberries and chopped apricots)
¼ tsp sea salt flakes

Method

STEP 1

Melt the dark and white chocolate in separate bowls suspended over pans of gently simmering water, stirring every now and then. Meanwhile, line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
STEP 2

Pour the dark chocolate onto the tray and spread it into a rectangle, roughly 20 x 25cm. Drizzle over the white chocolate and create a swirled pattern by dragging a cocktail stick back and forth across the chocolate. Scatter over the nuts, fruit and sea salt, then leave somewhere cool to set.
STEP 3

Break into shards or leave whole, wrap in cellophane or pack into a box, then tie up with ribbon. Will keep for 2 weeks.