Raspberry & Almond Deep Chocolate Bar

Inspired by ‘Lizzie Loves Healthy’ on Instagram, I wanted to share my own take on a Raspberry & Almond Deep Chocolate Bar - an indulgent yet wholesome alternative to the trending Dubai chocolate bar, which is loaded with unnecessary processed ingredients!

This version is made with real, nourishing ingredients, without the overpowering sweetness and artificial extras- while still delivering a decadent treat!

This chocolate bar is incredibly rich, so you only need a small square for a sweet hit.

What You'll Need:

• Silicone chocolate bar moulds – Make sure they’re deep enough to fill. They’re super easy to use and will come in handy time and time again.

  
  

Buy here

• High-quality dark chocolate – The flavour and shine of the shell depends on good cocoa, so choose the best you can find.

  
  

Dark Chocolate Raspberry & Almond Truffle Bar

This recipe makes a large, indulgent slab that will last a while - one (generously filled) square is all you need at a time!

You can also use the chocolate bar shell as a base and create simpler variations by filling them with single ingredients like peanut butter, dried fruits, or nuts.

Makes 1 Chunky 400g Bar

Shell:

200g Dark Chocolate over 70%, broken into pieces

2 tbsp Honey

Filling:

75g frozen raspberries

2 tbsp flaked almonds

Truffle:

100g Cocoa Powder

1 tbsp butter (or coconut oil)

2 tbsp Honey

100g Cream Cheese

1/2 tsp vanilla bean paste

METHOD

Put the dark chocolate pieces with 2 tbsp of the honey into a bowl over a pan of simmering water (Bain Marie) to melt, stirring together. Pour approx. 2/3 of the liquid carefully into the silicone mould until just covering the base, use a spatula to spread evenly, keeping the remainder to one side for the final stage. Place the mould into the fridge to harden - approx. 1/2 hour to an hour.

Meanwhile in a small pan, prepare the truffle filling; on a low heat add the cocoa powder, honey and butter until melted. Add the cream cheese and vanilla paste and stir well to combine.

Take the Lined mould out of the fridge, pour over the raspberries to cover evenly and the almond flakes. Then pour the thick truffle filling over the fruit and using the spatula spread into all corners and ensure it is level. Place back in the fridge or freezer for speed until firmed up.

Warm the remaining chocolate and honey mixture over the Bain Marie, until runny again, retrieve the chocolate mould from the fridge or freezer and complete the bar with the final layer of glistening chocolate. A thin layer is all that’s needed, and leave in the fridge until set - 20-30 minutes.

I finished mine with some freeze dried raspberry pieces!

I hope you enjoy making and eating these - do send me some photos of your final creations! I'd love to hear from you hello@jeanettetownsend.com