Fruit And Nut Bark recipe

A Christmas feast wouldn’t be the same without a colourful spread of flavours, but with this recipe we’ve cut down on the refined sugar and flour for a tempting twist on this favourite treat.

Con Poulos

Makes 18 pieces
Hands-on time: 15 mins plus setting

Ingredients:

500g chopped dark chocolate
⅓ cup finely chopped dried apricots and cherries, mixed
¼ cup almonds

Method:

1. Line a 25cm x 25cm shallow pan with baking paper.
2. Place chocolate in a heatproof bowl and set over a saucepan of simmering water to melt, stirring continuously. Pour into pan and spread in an even layer. Sprinkle apricots, cherries and almonds evenly over chocolate.
3. Set aside until firm, about 1-2 hours. Peel off baking paper and break bark into pieces.

NUTRITION Per serving 668kJ/165cal. Protein 1.9g. Total fat 9.1g. Sat fat 4.8g. Carbs 19.4g. Sugars 16.4g. Fibre 0.7g. Sodium 17mg. Calcium 21mg. Iron 1.3mg.