Monday, 11 December 2017

Pomegranate, Pistachio & Coconut Dark Chocolate Bark - Bakemas Day 11

Christmas without chocolate? I don’t think so!

Yesterday morning we woke up to snow! It sort of came out of nowhere...or maybe I’m just so out of touch with the world at the moment I had no clue it was coming. I would sit here and go on about the snow but I didn’t really get much of a chance to bask in it aside from some very long procrastination sessions that mostly involved staring out the window. How is it the 11th already? Half of me feels like it’s been December forever (forever in a good way) and the other is like how is Christmas creeping on me so fast. I’m probably going to spend way too much time talking about that this month, maybe I already have, so I’ll just apologise now.


Today I have a ridiculously easy recipe for you, you really can’t go through December without chocolate, well, I can’t really go a day without chocolate but that’s irrelevant right now. Bark is so easy to make and so full of possibilities, it’s also pretty quick so if you have people who want to pop round with little to no warning and you want something to serve them this is the perfect thing. If you don’t have all the ingredients and you just have the chocolate seriously throw anything on there, go wild, you can’t really go wrong. I guess this is more of a ‘hey remember bark you should probably make some this holiday season I used this combination it was great but feel free to make yours however you like’ recipe, but I will say that pomegranate seeds are the best with this bark so if you take anything from this recipe it’s to eat pomegranate seeds with dark chocolate it’s delicious.

Side note, if you like seeds I have an Easter bark recipe full of seeds this is also delicious and I’m sure you can find some Christmassy mini egg replacement to make it look way more festive.
You will need
300g dark chocolate
Seeds from ½ pomegranate
Large handful of coconut flakes
Large Handful of pistachios
1 tbsp chia seeds

Cover a baking tray with some baking paper then set aside.
Melt the chocolate in a bowl over a saucepan of boiling water or in the microwave on a low heat.
Once the chocolate has melted spread a thick later over the baking paper, sprinkle the pomegranate seeds, coconut, pistachios and chia seeds on top then place in the fridge to set.
Once set roughly chop into pieces and refrigerate until serving.

Sunday, 10 December 2017

Saturday, 9 December 2017

Forest Fruit & Ginger Pimms - Bakemas Day 9

I’m kind of surprised I’m back here again, second Saturday in a row and I have another drink recipe.

Thursday, 7 December 2017

Vegan Coconut Brandy Cream - Bakemas Day 7

This is one of those staple recipes you need for any Christmas. It’s so simple to whip up and you can put it with pretty much any dessert and it’ll taste good. Christmas pudding, Christmas cake, mince pies, mousse, chocolate cake; seriously you name it and it probably tastes good.
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