Chocolate Raspberry Bark Driscolls Berries Receipe

Quick and Easy Chocolate Raspberry Bark

  • 170 grams of cacao butter
  • 50 ml of maple syrup
  • 450 grams of dark chocolate, chopped
  • 60 ml unsweetened almond milk
  • 30 grams of hazelnut or almond butter
  • 170 grams of Driscoll's Raspberries
  • Flaky salt

70 min prep + 5 min cooking | 8-10 | community | dessert

Chocolate Raspberry Bark Driscolls Berries Receipe

With just a few ingredients and even fewer minutes, you can prepare a delicious and easy dessert. The only tricky part is waiting for the chocolate to set before you get to dig-in!
This recipe was made in collaboration with the FeedFeed.



LINE a sheet pan or a 23 cm x 33 cm baking pan with parchment paper.
PLACE 170 grams of cacao butter into a small saucepan.
ADD 50 ml of maple syrup.
WARM over medium heat until cacao butter is melted.
ADD 450 grams of chocolate and STIR until chocolate is melted and incorporated.
REMOVE chocolate mixture from heat.
ADD 60 ml of almond milk and 30 grams of nut butter. 
WHISK until mixture is smooth and glossy.
POUR chocolate mixture into prepared pan and SPREAD into an even layer.
DROP raspberries onto chocolate so that raspberries sink partway into chocolate.
SPRINKLE with flaky salt. 
FREEZE about 1 hour or until set.
BREAK or CUT chocolate bark into pieces.
ALLOW chocolate raspberry bark to come to room temperature before serving.

Leafs Raspberry

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.