AuthorKateCategory, DifficultyBeginner

Wrap in cellophane with Christmas ribbon or other decoration and give as a gift this Christmas

Yields1 Serving
Prep Time10 minsCook Time10 minsTotal Time20 mins

 400 g dark chocolate (min. 70% cacao)
 4 tbsp new hemisphere™ Hemp Seed Hulled plus extra for sprinkling
 4 tbsp freeze-dried raspberries
 4 tbsp shelled pistachios

1

Line an oven tray with non-stick baking paper.

2

Crumble freeze-dried raspberries into smaller pieces.

3

Use a glass bowl placed over a medium saucepan of simmering water to gently melt the chocolate.

4

Off the heat, stir through the new hemisphere™ Hemp Seed Hulled.

5

Spread the melted chocolate mixture evenly over the lined oven tray using a rubber spatula.

6

Sprinkle with additional new hemisphere™ Hemp Seed Hulled, crumbled raspberry pieces, and pistachios.

7

Place in refrigerator to set for approximately 60 minutes.

8

Break up into pieces and store in an airtight container.

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Ingredients

 400 g dark chocolate (min. 70% cacao)
 4 tbsp new hemisphere™ Hemp Seed Hulled plus extra for sprinkling
 4 tbsp freeze-dried raspberries
 4 tbsp shelled pistachios

Directions

1

Line an oven tray with non-stick baking paper.

2

Crumble freeze-dried raspberries into smaller pieces.

3

Use a glass bowl placed over a medium saucepan of simmering water to gently melt the chocolate.

4

Off the heat, stir through the new hemisphere™ Hemp Seed Hulled.

5

Spread the melted chocolate mixture evenly over the lined oven tray using a rubber spatula.

6

Sprinkle with additional new hemisphere™ Hemp Seed Hulled, crumbled raspberry pieces, and pistachios.

7

Place in refrigerator to set for approximately 60 minutes.

8

Break up into pieces and store in an airtight container.

Christmas Hemp Chocolate Bark