White Chocolate Bark with Blackcurrants & Macadamia
White Chocolate Bark with Blackcurrants & Macadamia
Tip: This keeps for two weeks in the fridge, if it lasts that long! Or pop it in the freezer.
Servings
6
Prep time
Cook time
Recipe
Gluten-Free, Vegetarian
Ingredients
- 1 tbsp coconut oil
- ½ cup macadamias
- ¼ cup pumpkin seeds
- 2 large white chocolate blocks
- ½ cup dried blackcurrants
- ¼ cup puffed rice cereal
- Pinch sea salt
Method
- Heat the coconut oil in a small pan over medium–high heat.
- Toast the macadamias and pumpkin seeds until golden, about 4–5 mins. Set aside to cool completely. Once cooled, roughly chop the nut mixture.
- Bring a pot of water to the boil and add a bowl on top. Add the white chocolate and melt, stirring frequently with a spatula.
- Pour the melted chocolate onto a small, lined baking tray. Scatter over the nut mixture, blackcurrants, puffed rice and sea salt, then place in the fridge to set.
- When set, roughly chop it or break it up into desired pieces.
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