Chocolate Raspberry Crunch Bark #Choctoberfest

Chocolate and raspberries go together like cookies and milk. A match made in heaven. To be honest, chocolate and fruit is one of my all time favorite combinations.  Who doesn’t want a little chocolate to comfort as the the seasons start to change?

If you’re looking for other chocolate recipes check out my flourless chocolate cake, dark chocolate raspberry tart, chocolate waffles, chocolate cranberry brownie cookies, and dark chocolate cherry cashew bars or quite possibly the best chocolate mousse to exist.

This chocolate bark is such an easy snack to whip up and I had to give away most of it so I wasn’t tempted to keep opening the container full of it! You could certainly switch up the freeze dried fruit depending on your preference but I personally adore raspberries. Trader Joe’s is where I purchased the freeze dried raspberries and they have other varieties of fruit. 

We have tons of fun Chocolate related recipes this week for #Choctoberfest. Be sure to enter the #Choctoberfest giveaway here. So many awesome things to use this holiday baking season value!

For the chocolate bark, you want to melt and temper the chocolate in stages.

Then, add in the chia seeds (I added about 1.5 tablespoons but you can add more or less) and crushed freeze dried raspberries for the crunch!

After you pour the chocolate mixture onto a pan, sprinkle some raspberry pieces on top and you can call it a day 🙂

Print

Dark Chocolate Raspberry Crunch Bark

Prep Time

10 mins

 

Sweet crispy snacks when a chocolate craving hits!

Course: Dessert, Snack

Ingredients

• 14 oz dark chocolate chopped
• 1-2 tbl chia seeds
• 1.2 oz freeze dried raspberries

Instructions

1. To temper chocolate: Melt 10 oz chopped chocolate in a microwave bowl in 20 second increments. 

2. Add in remaining 4 oz chopped chocolate into melted chocolate. Stir until completely melted and smooth.

3. Smash freeze dried raspberries in bag and crush into smaller pieces. Set aside 2 tablespoons of raspberries and add in the remaining to the melted chocolate.

4. Add in chia seeds (amount is your preference) to chocolate mixture. 

5. Pour chocolate mixture onto pan lined with silpat or parchment paper.  Sprinkle on remaining 2 tablespoons of crushed raspberries and let the chocolate cool and harden.

6. If you are in a hurry, you can stick the pan in the fridge. When hardened, break into pieces. Keep in tight container for up to 3-4 days.