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Chocolate Fruit Platter With Chocolate Bark & Blueberry Chia Jam

Create a decadent and delicious fruit platter perfect for your next social gathering.

No sugar added 

Recipe by Healthy Natty

Ingredients

Fruit Platter :

  • 3 x Well Naturally Almond Chip Dark Chocolate 45g bars
  • 3 x Well Naturally Creamy Milk Chocolate 45g bars
  • 1 firm banana, sliced
  • 1 Punnet of Strawberries, washed & dried
  • 2 firm kiwi fruit, patted sliced & patted dry with paper towel.
  • 2 figs, quartered
  • ½ a cup of raw cashews
  • 2 tbsp. of crushed fresh walnuts
  • 1 tbsp. of Himalayan Sea Salt
  • 1 tbsp. of dessicated coconut
  • Extra cashews and fresh thyme sprigs, to serve.

Chocolate Bark:

  • 6 Well Naturally Chocolate 45g bars  (you could use a combination of Rich Dark and Creamy Milk, or only Creamy Milk)
  • 30 pistachios, shelled & roughly chopped
  • 2 tbsp. of coconut flakes
  • 2 tbsp. of fresh pomegranate seeds
  • Rind of half an orange, removed with a vegetable peeler and sliced finely
  • ½ a tsp of Himalayan Sea Salt

Blueberry Chia Jam:

  • 1 cup of frozen blueberries
  • 3 tbsp of chia seeds
  • 1 cup of water

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Method

Fruit Platter:

  1. In separate double boilers (or carefully in the microwave), melt the almond chip and milk chocolate.
  2. Line 2 large baking trays with baking paper.
  3. Dip the fig quarters in milk chocolate, sprinkle with crushed walnuts and place on baking tray.
  4. Dip the kiwi slices in a mix of almond chip and milk chocolate, sprinkle with coconut and place on the baking tray.
  5. Dip the banana slices in a mix of almond chip and milk chocolate, sprinkle some with Himalayan sea salt, and place on a baking tray.
  6. Dip the strawberries in a mix of almond chip and milk chocolate. Sprinkle some with coconut and others with Himalayan sea salt. Place on a baking tray.
  7. With any remaining chocolate, dip raw cashews and place on baking tray.
  8. Place all baking trays in the fridge until set (will take about 15 minutes)

Chocolate Bark:

  1. Line a large baking tray with baking paper.
  2. Melt your chocolate over a double boiler.
  3. Once the chocolate is melted & smooth, spread over the baking paper.
  4. Working quickly, sprinkle on the pistachios, orange rind, pomegranate, coconut flakes and salt.
  5. Place in the fridge and allow to set (approx. 20 minutes)

Blueberry Chia Jam:

  1. In a small saucepan, combine the chia seeds, blueberries and water.
  2. Bring to the boil and then turn to a low simmer for 3-5 minutes.
  3. Gently mash the mixture and set aside to cool.
  4. Keep in the fridge – the mixture will thicken over time. Add very small amounts of water and stir as needed.

To serve:

  1. Break the chocolate bark into chunky pieces.
  2. Arrange the chocolate bark on a platter with the chocolate covered fruit, chocolate dipped cashews and some plain cashews.
  3. Dollop the blueberry chia jam on top, and serve with thyme leaves and extra chocolate bark on the side.
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