Friday, 25 March 2016
Coconut & Seed Dark Chocolate Bark topped with Mini Eggs
This should probably be starting with something like “Easter’s coming up soon” but no, in true fashion Easter is in two days and I am late to the having an organised life party! If you could call eating copious bags of mini eggs preparation though I am definitely overly prepared. Lateness aside this is definitely something you can make last minute, it's really easy to whip together and I might be tempted to say I’d take a bowl of this over an Easter egg, well, unless it’s a G&B 70% Easter egg then it’s a pretty tough tossup, better yet just make this with green and blacks 70% chocolate.
There seems to be a little bit of a theme running in my bakes right now in the form of chocolate, seeds and coconut, and when I thought about making bark all signs pointed to it needing seeds and coconut. The best part about adding seeds to bark is the crunch; I love crunchy food it’s incredibly satisfying to eat not that I had much chance to eat this because it all but vanished in 24 hours. While staring at hundreds of photo of this (yes, I got a little snap happy, note to self: don’t do that) I managed to forget about the fact it was sitting in the kitchen ready to be eaten, I’m not really sure how that works but by the time I got to the box there was only 4 pieces left. If this hadn't have been inhaled a few days ago this would have been the perfect thing to have out on Sunday bear that in mind if you're planning on keeping it a few days, if you have a chocolate hungry family you might need a few chains and a padlock.
I guess I have to mention what I have in the last couple of posts but just a quick public service announcement: if you didn’t know seeds are healthy! If you make this with a really good quality, high percentage dark chocolate with only a few ingredients (I’ll always sing the praises of green and blacks) and take off the mini eggs this has the workings of an indulgent and healthy vegan snack. Although side note you could also add reese’s pieces, if big bags of those were widely sold over here I would be all over that.
You will need
400g dark chocolate
4 tbsp desiccated coconut
3 tbsp pumpkin seeds
3 tbsp sunflower seeds
70g mini eggs
Melt the chocolate in the microwave on a low heat or in a bowl over boiling water.
Once the chocolate has melted stir in the coconut and seeds then pour into a medium sized baking tray or cake tin that’s lined with greaseproof paper if needed. Tip the tray to evenly spread the chocolate mixture out.
Roughly chop half of the mini eggs and place on top of the chocolate then sprinkle on some extra coconut and seeds.
Set aside until the chocolate has fully hardened then roughly chop or snap into pieces to serve.
You can keep this in a box/tin at room temperature or in the fridge just depends on personal preference.
Note: the tray I used was 11"x7" but anything similar will work, alternatively you could use cupcake cases then it's already portioned out.