FRUIT & NUT CHOCOLATE BARK
100g blanched almonds or pistachios, toasted and roughly chopped
75g pumpkin seeds
2tbsp sesame seeds
1/2tsp crushes chilli flakes
400g vegan dark chocolate (80% + cacao)
2tbsp coconut oil
75g dried apricots, finely chopped (or other unsweetened dried fruit of your choice, cranberries or mango work very well)
Pinch of coarse sea salt
Preheat the over to 200C, gas mark 6. Put the nuts and seeds on a baking tray and cook for 4-5 minutes. Stir in the chilli.
Break the chocolate into pieces and put in a heatproof bowl with coconut oil; set over a pan of barely simmering water and leave to melt.
Line a baking tray (about 15cm x 23cm) with baking parchment.
Reserve 1 tbsp of the nut mixture, then stir the rest into the melted chocolate along with the apricots.
Tip into the prepared tray, sprinkle with the reserved nut mixture and salt, then leave for at least three hours at the room temperature (or chill in the fridge) until set.
Peel off the parchment and break into pieces or cut into chunks. Store in an airtight container for up to a month (if it lasts that long).