Dark Chocolate, Raspberry & Chia Seed Bars
A little something sweet to keep in the freezer. These dark chocolate, raspberry and chia seed bars are simple to make, naturally sweet from the dates and finished with a layer of rich dark chocolate, crunchy pistachios and a little flaky sea salt.
They’re the sort of thing we love having tucked away for when you fancy something sweet with a cup of tea, or need a little pick-me-up in the afternoon.
Ingredients
- 400g Medjool dates, pitted
- 1 punnet raspberries (around 150g)
- ½ cup chia seeds
- 2 Hu Simple Dark Chocolate Bars
- A small handful of pistachios, roughly chopped
- Flaky sea salt, for sprinkling
Method
- Prepare the dates: Line a loaf tin with baking paper. Add the pitted dates and spread them out across the base. Place another piece of baking paper over the top and use the bottom of a glass to gently press and squish the dates down into an even layer.
- Make the raspberry layer: Add the raspberries and chia seeds to a bowl and gently mix together. Spoon the mixture over the dates and spread into an even layer.
- Let it set: Place the tin in the freezer for around 1–2 hours, or until the raspberry and chia layer has firmed up.
- Add the chocolate: Melt the Hu dark chocolate bars gently until smooth. Pour the melted chocolate over the raspberry layer and spread it out to the edges.
- Finish with a little crunch: Sprinkle over the chopped pistachios and finish with a generous pinch of flaky sea salt.
- Freeze again: Return the tin to the freezer until the chocolate has completely hardened.
- Slice and enjoy: Remove from the freezer, cut into squares and enjoy. Keep the bars stored in the freezer for an easy little snack whenever you fancy something sweet.
We love having these ready to go in the freezer for an easy little sweet treat whenever you fancy one. You can watch us make them over on our Instagram too - save the recipe and make a batch for your freezer.