Pomegranate and salted dark chocolate bark

We were so happy when cacao came out of the woodwork as the superfood hero of recent years. Not that we needed an excuse to eat more chocolate! This recipe is our go-to dessert. The saltiness of the bark is a comforting and satisfying end to a delicious meal. Feel free to replace the pomegranate seeds with whatever you’ve got handy in the garden or pantry. The fun is in the experimentation.

Serves 4 as a snack

Use

2 tablespoons cacao butter

1 tablespoon coconut oil

2 tablespoons maple syrup

2 tablespoons cacao powder

½ cup (75 g/2½ oz) pomegranate seeds

1 teaspoon sea salt flakes

Do

1	Line a baking tray with baking paper.
2	In a small saucepan over medium heat, melt the cacao butter and coconut oil until the mixture is runny and well combined.
3	Slowly add in the maple syrup and cacao powder and stir until the cacao powder has dissolved. Be careful not to overheat the mixture, as it can quickly burn.
4	Pour the mixture onto the baking tray. Sprinkle pomegranate seeds and sea salt flakes evenly over the mixture.
5	Place the baking tray into the freezer for 20 minutes or until the chocolate sets.
6	Break the chocolate into shards and serve.

Oh and it will keep in an airtight container in the freezer for 10–12 weeks.