This is a simple, beautiful no-bake treat — crisp dark chocolate layered with fresh spring berries, crunchy nuts, and spring flowers if you want to get fancy! It’s low-carb, keto-approved, and seriously stunning.
Ingredients
6oz high-quality dark chocolate (85–90% cocoa, sugar-free if possible)
1/4cup fresh raspberries or strawberries, halved
1/4cup blackberries or blueberries
2tbsp sliced almonds, chopped pecans, or pistachios
1tbsp unsweetened shredded coconut (optional)
1tbsp chia seeds or hemp hearts (for crunch and omega-3s)
A few edible flowers like pansies, violets, or nasturtiums (optional, but super springy!)
Instructions
1
Melt the Chocolate: Break chocolate into pieces and melt it in a heatproof bowl over simmering water (double boiler method) or microwave in 20-second intervals, stirring until smooth.
2
Prepare a Baking Sheet: Line a baking sheet with parchment paper. Pour the melted chocolate onto the parchment and spread it into a thin layer (about ¼ inch thick).
3
Top with Spring Goodness: While the chocolate is still melty, sprinkle the berries, nuts, coconut, chia seeds, and edible flowers evenly across the surface.
4
Chill: Place in the fridge for about 30 minutes, until fully set.
5
Break & Enjoy: Once hardened, break the bark into rustic pieces. Store in the fridge in an airtight container for up to 5 days.
