Ingredients

• ·250g (9 oz) 85% dark chocolate, roughly chopped
• ·1 tsp coconut oil
• ·½ cup raw almonds
• ·½ cup walnuts, roughly chopped
• ·Flaky sea salt (Maldon or fleur de sel)
• ·Optional: 2 tbsp unsweetened dried cherries or cranberries
• ·Optional: 1 tbsp hemp seeds

Instructions

1. 1 Line a large baking sheet (roughly 30×40cm) with parchment paper.
2. 2 Combine the chopped chocolate and coconut oil in a heatproof bowl. Melt over a pot of barely simmering water (bain-marie), stirring frequently until completely smooth. Alternatively, microwave in 30-second bursts, stirring well between each.
3. 3 Pour the melted chocolate onto the prepared baking sheet. Use a spatula to spread it into an even layer about 5mm thick.
4. 4 Immediately scatter the almonds, walnuts, dried fruit (if using), and hemp seeds (if using) evenly over the surface.
5. 5 Finish with a generous, even pinch of flaky sea salt over the entire surface.
6. 6 Refrigerate for at least 1 hour until completely set and hard.
7. 7 Break into roughly 20 irregular pieces. Store in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 2 months.