I may be a nutritionist, but I am a chocolate lover and I always advocate balance with your diet. Eating what you enjoy is one of the best parts of life and I don’t think cutting out any food from your diet is ever a good idea. It often leads to further restriction and bingeing. So today I thought I would share one of my favourite Easter treats that I often make after Easter. This Easter chocolate bark is the perfect way to use up leftover chocolate you have lying around. You really can use whatever you have! Of course this is equally as delicious made before Easter, it makes great little gifts wrapped up in cellophane bags.
I use a mix of white, milk and dark chocolate topped with mini eggs (my fave) and freeze dried raspberries. However, you can use any combo of plain chocolate for the base and you can top the bark with pretty much anything! It takes just a few minutes to make plus some time to set, then break and enjoy!
- Vegan: simply use your favourite vegan chocolate options.
- Chocolate: use a single solid chocolate, a mix of two or a mix of three. Just keep the overall quantity the same.
- Toppings: use any toppings you like! Get creative and experiment with nuts, pretzels, dried fruit or other chocolate.
Easter Chocolate Bark
- 150 grams milk chocolate
- 150 grams dark chocolate
- 100 grams white chocolate
- 150 grams mini eggs, roughly chopped or other easter candy
- 1 tbsp freeze dried raspberries optional
- Line a large baking tray with parchment paper or foil.
- Melt the three chocolates in separate bowls, either with a bain marie or in the microwave. Microwave for roughly a minute, then stir and let stand, the remaining chunks will melt! Start by melting the milk and the dark.
- Pour the dark chocolate in a rough zig zag pattern on to the parchment paper, followed by the milk. Try and fill in some of the gaps with the milk chocolate – you are aiming for a solid rectangle.
- Melt the white chocolate and drizzle over the top.
- Use a spoon to swirl through the chocolates and spread them out slightly, filling any gaps.
- Sprinkle over the mini eggs and the freeze dried raspberries and place in the fridge to set for at least an hour.
- Break in to shards and store in an airtight container. I like to keep it in the fridge to keep that snap of the chocolate!
I hope you enjoyed this recipe! Would love to know down below what you mixed in to your Easter chocolate bark? If you are looking for some other Easter baking ideas, try my vegan carrot cake cupcakes.