Remember when I mentioned in this post how there was a competition running over at Sarah Wilson’s blog for her upcoming I Quit Sugar Chocolate Ebook?

Well I submitted my recipe this morning! I trialled it over the weekend and made it  3 times before I was finally happy with the result! The first time I used waaaayyyyyy too much cocoa powder and the second time I processed the pistachios a bit too much!

Anyway here is my entry…

Rose Water, Raspberry & Pistachio Bark

Ingredients:

• 1/2 cup coconut oil.
• 2.5 Tbsp 100% organic cocoa or raw cacao.
• 4 tsp rose water.
• 1/2 cup frozen raspberries (blitzed in a food processor until broken up into small pieces).
• 1/4 cup pistachios (pulsed in a food processor until broken up into pieces, some chunky and some powdered for texture).
• 2 Tbsp rice malt syrup (note the recipe had to be fructose free which is why I couldn’t use honey but you can switch this to honey if you like).

Method:

Cover a dinner plate or small baking tray with foil or baking paper.

Scatter the processed raspberries and pistachios evenly onto the plate.

Melt the coconut in a small to medium pot, add in your cocoa/cacao and stir.

Once mixed add in your rose water and rice malt syrup/honey. Stir to combine.

Remove the pot from the heat and pour the chocolate mixture over the raspberries and pistachios.

Place the plate immediately in the freezer.

Once set remove from the freezer and crack the chocolate into pieces.

Wish me luck! I’m keeping my fingers crossed for this one :)