Chocolate blueberry bark

125g Driscoll’s blueberries
250 gram plain 70% chocolate, chopped
80 gram flaked almonds
50 gram brown hazelnuts in skin

15 min | 18 servings | vegan | other cooking styles | average

Bring together nutrient powerhouses in this easy-to-make dark chocolate blueberry bark. Toasted almonds and soy nuts add crunch to balance out the juicy berries and rich dark chocolate creating a perfect combination in every bite. Store any uneaten bark in the refrigerator.

Directions

- Break the hazelnuts with the side of a knife.
Heat a pan and roast the hazelnuts while moving them around until they are brown.
Leave to cool down on a plate until completely cold.
Line a baking sheet with baking paper. Draw a rectangle of 10 x 12 inches (20 at 25 cm) on the paper and turn it over.
Melt the chocolate.
Spread the melted chocolate on the baking paper up to the edges of the rectangle.
Scatter the blueberries, roasted almonds and hazelnuts on the chocolate. Use your fingers to press the toppings gently into the chocolate.
Loosely cover with plastic foil and leave in the fridge for 1 hour.
Use a sharp knife to cut the chocolate into 9 squares.