Beet Choc Yoghurt Bark

Directions

Chocolate

1. Melt the cacao butter over a double boiler system over very low heat.

2. Stir in the cacao powder, brown rice syrup, vanilla powder and salt and combine well. Set aside to swirl on top of the yoghurt bark.

3. You’ll have some left over so use them in chocolate moulds or spread on baking paper, freeze and enjoy.

Yoghurt Bark

1. Mash 1/2 cup of blackberries well using a potato masher or fork. If you are using frozen blackberries, then ensure they are almost fully defrosted before mashing.

2. In a large bowl mix together coconut yoghurt, mashed blackberries, brown rice syrup and Beetroot Powder

3. Place baking paper on a flat baking pan and pour the coconut mixture onto the pan and spread it out evenly.

4. Carefully drizzle your melted chocolate over the yogurt and swirl around with a toothpick.

5. Add the pistachios, Cacao Crunch and berries to the yogurt. Freeze for a few hours to set.

6. Take the pan out of the freezer and carefully chop the yoghurt bark into pieces. Allow to thaw for a few minutes and your yoghurt bark is ready to eat!