Chocolate blueberry bark

Chocolate blueberry bark

  • 125g Driscoll’s blueberries
  • 250 gram plain 70% chocolate, chopped
  • 80 gram flaked almonds
  • 50 gram brown hazelnuts in skin

15 min | 18 servings | vegan | other cooking styles | average

Dark chocolate blueberry bark

Bring together nutrient powerhouses in this easy-to-make dark chocolate blueberry bark. Toasted almonds and soy nuts add crunch to balance out the juicy berries and rich dark chocolate creating a perfect combination in every bite. Store any uneaten bark in the refrigerator.


  • - Break the hazelnuts with the side of a knife.
  • Heat a pan and roast the hazelnuts while moving them around until they are brown.
  • Leave to cool down on a plate until completely cold.
  • Line a baking sheet with baking paper. Draw a rectangle of 10 x 12 inches (20 at 25 cm) on the paper and turn it over.
  • Melt the chocolate.
  • Spread the melted chocolate on the baking paper up to the edges of the rectangle.
  • Scatter the blueberries, roasted almonds and hazelnuts on the chocolate. Use your fingers to press the toppings gently into the chocolate.
  • Loosely cover with plastic foil and leave in the fridge for 1 hour.
  • Use a sharp knife to cut the chocolate into 9 squares.

Too nice to leave for long!

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.