Ingredients

• 5.3 oz or 150g of 70% dark chocolate
• 4.2oz or 120g of pistachio butter
• 2.5g or 70g of toasted flaked almonds
• 1 tbsp tahini
• 2 tbsp maple syrup
• 1 pinch salt

Directions

1. Melt the chocolate in a bowl over hot water. Using large chocolate bar molds (approximately 14×25 cm and 2 cm deep), pour half of the melted chocolate into the mold. Using a spoon or silicone brush, spread the chocolate evenly across the bottom and sides of the mold. Keep the remaining chocolate in the bowl over the hot water, turning off the heat.

2. Place the mold in the fridge or freezer to allow the chocolate to set.

3. Meanwhile, prepare the pistachio filling. In a medium bowl, combine the toasted flaked almonds, pistachio paste, tahini, maple syrup, and sea salt. Mix well until combined.

4. Once the chocolate has been set, remove the mold from the fridge or freezer and evenly spread the pistachio filling over the chocolate layer.

5. Pour the remaining melted chocolate over the filling, spreading it evenly with a spoon or brush to ensure it reaches the corners and fully covers the filling.

6. Return the mold to the freezer for at least 20 minutes or until set.

7. Once firm, gently remove the chocolate bar from the mold and enjoy!

Storage Tips

This chocolate bar can be stored in the fridge for up to 7 days or in the freezer for up to 3 months.

Ingredients

• 5.3 oz or 150g of 70% dark chocolate
• 1/2 cup or 50g shelled pistachios
• 1/2 cup or 50g blanched almonds
• 1/2 cup or 50g pecan nuts
• 1 tbsp desiccated coconut
• One pinch sea salt

Directions

1. Preheat your oven to 175C / 350 F  (fan oven).

2. Place the pistachios, almonds, and pecans on a baking tray and bake for 12-15 minutes. Watch that they do not burn or turn brown. Whenever you start smelling the aroma of roasted nuts, it is time to remove them from the oven.

3. Meanwhile, melt the chocolate in a bowl over simmering water. Line a baking dish or tray with baking paper.

4. When ready, remove the nuts from the oven, let them cool for a few minutes, and then roughly chop them with a knife on a wooden chopping board.

5. Once the chocolate is melted, pour it over the baking tray and evenly spread it with a spatula. Sprinkle with chopped, roasted nuts, add the desiccated coconut, and add a good pinch of sea salt.

6. Let the bark cool to room temperature. Once it’s cool, you can break it into pieces and enjoy it.

Storage Tips

This recipe makes a great gift or a healthy treat. You can keep it in an airtight container for up to five days.