Chocolate, Berries & Nut Bars

The Foodies' KitchenDecember 14, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

The holidays are already here – we feel like this holiday season started earlier than other years. Is it just us? Anyway, during any season, it’s key we have some desserts that we can serve our guests or take to a friend’s house as a sweet treat. A classic combo that never fails, it’s chocolate, fruits and your favorite nut mix.

This dessert is easy to fix, and by adding a bit of coconut oil, the chocolate turns silky smooth, perfect to pour over a selection of fresh strawberries, blackberries, blueberries and raspberries, and a bag of Naú’s Cranberries & Mango Nut Mix.

So your chocolate bar can unmold easy, we recommend covering the container with parchment paper. Leave the sides with additional parchment so you can pull it out without any issues. Make sure that the chocolate has set completely before slicing. And if it’s too tough to slice if you made it ahead of time, you can let it sit room temperature from 10 to 15 minutes and you’ll be set.

Helga & Kitty

Chocolate, Berries & Nut Bars

Makes 1 bar, about 5 small servings

Ingredients:
400 grams (14-oz.) dark chocolate
⅓ cup coconut oil
⅓ cup of Cranberries & Mango Naú Nut Mix, reserve a little to decorate
about 2 cups mixed berries (blackberries, blueberries and raspberries)
about 1 ½ cups strawberries
parchment paper

Directions:

Place parchment paper on a loaf baking pan or a rectangular glass container so that there is one piece that covers the length and another piece that covers the width of the container so that it is easy to lift it when the chocolate becomes solid.
Cut the strawberries in half lengthwise and place them in a single layer on the bottom of the mold. Next, place the rest of the berries such as raspberries and blueberries. These are placed whole on the strawberries.
Now, we add the Naú nut mix so that it is evenly spread over the fruits, reserving a little to chop and decorate the dessert.
Melt the chocolate together with the coconut oil over a double boiler. Let it cool for a moment so that it is not too hot when you pour it over the fruits.
When it is at room temperature, but still in a liquid state, pour the chocolate over the fruits. Tap the pan a few times so that the chocolate is evenly spread throughout the mold and between the fruit.
Sprinkle with the reserved chopped nuts and place the pan in the refrigerator or freezer until solid.
To serve, slice widthwise.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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