This one is always very popular at retreat days and it’s often my “go-to” when I’m short on time as it is quick and easy to make.

350g 90% dark chocolate

½ tsp.sea salt flakes

¾ cup – almonds, pecans, hazelnuts, pistachios

¼ cup cherries, cranberries, apricots, ginger etc.

Toast nuts & melt chocolate.

Line a baking sheet with parchment paper and pour melted chocolate over – spreading out with a spatula.

Sprinkle the nuts evenly over the chocolate, followed by the dried fruit. If you’re adding flaky salt, crush it between your fingers as you sprinkle it over the chocolate. Lightly use your palms to press the toppings into the chocolate.

let the chocolate cool at room temperature for 2 to 4 hours, until completely hardened Once the chocolate is completely hardened, use your hands to break it into about 25 pieces. Serve immediately, or cover and store at room temperature for up to 1 week.