I love chocolates…there isn’t a single night when I sleep without gobbling up at least one teeny-weeny piece! And yet I maintain I am always on a diet.
The love of my life is dark chocolate. And of course my hubby, a diabetic…Ever since I got to know him I’ve been experimenting with all kinds of sugar-free options, in fact I can easily say that my repertoire with sugar-free desserts is just as large as the sinful kinds!
So this one afternoon, as I was walking down the market lane I glanced upon the sugar-free chocolate compound from Morde! Wow! Was I excited! My sugar-free compound was always sourced with difficulty, but now…my mind was already whirling with possibilities.
Should I make a prune cake, or brownies or may be just something super fast…why not a bark! And that’s how this awesome piece of edible art was crafted.
Time taken: 30 minutes
Cooking time: 10 minutes
Skill level: basic
Serves: Just 1. You won’t share this! Not a bit. Makes 10 large slices
Equipment needed: Double boiler
Ingredients:
- 350 grams sugar-free chocolate base
- 3 prunes
- 7 cranberries
- 3 dried fig
- 20 roasted almonds
- 20 roasted pistachio
- 10 halves walnut
- 2 tablespoons of seeds mix: sunflower, flax, black and white sesame, pumpkin, chia.
Method
1. Cut all the dry fruits into tiny pieces
2. Temper chocolate.
3. Line a tray or plate with baking paper.
4. Pour the hot chocolate into the plate. Sprinkle all the nuts and seeds.
5. Let it cool for 20 minutes.
6. Cut into shapes you want with warm knife. And store in a cool place.
