Chocolate raspberry bars with seeds and nuts

Name: Chocolate raspberry bars with seeds and nuts
Yield: 10 bars
Ingredients: 150 g white chocolate; 150 g milk chocolate; 150 g dark chocolate; 2 containers of fresh raspberries; 3 large handfuls of your favorite mix, for example:; sunflower seeds; pumpkin seeds; sesame seeds; chia seeds; nuts of your choice (such as hazelnuts, almonds, pecans); Optional: a pinch of fleur de sel

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You can really make these in a jiffy, and they are so delicious that they definitely won't stay in your fridge for long. Perfect for after Easter, when you still have mountains of chocolate lying around... And yes, mom's wink is in there: fruit, fiber, and a crunchy topping of seeds and nuts. A cheerful, nutritious treat that also looks beautiful.

You can really make these in a jiffy, and they are so delicious that they definitely won't stay in your fridge for long. Perfect for after Easter, when you still have mountains of chocolate lying ...

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Ingredients

What do you need?

Quantity: 10 bars

150 g white chocolate
150 g milk chocolate
150 g dark chocolate
2 containers of fresh raspberries
3 large handfuls of your favorite mix, for example:
sunflower seeds
pumpkin seeds
sesame seeds
chia seeds
nuts of your choice (such as hazelnuts, almonds, pecans)
Optional: a pinch of fleur de sel

Preparation method

How do you make this?

Melting chocolate
Melt the three types of chocolate separately in a bain-marie. Use three bowls over three pots of gently boiling water. Stir occasionally until everything is completely melted.

Preparing molds
Use rectangular silicone molds or just sandwich boxes. Line the bottom with a layer of fresh raspberries – nicely placed next to each other for a neat visual effect.

Distributing chocolate
First pour the white chocolate over the raspberries.
Then add the milk chocolate.
Finish with the dark chocolate.
This way you get layers with a delicious mix of flavors and colors.

Topping with seeds and nuts
Generously sprinkle your seed and nut mix over the melted chocolate. Optionally finish with a small pinch of fleur de sel for a surprising touch.

Removing air & letting set
Gently tap the molds against the countertop to remove air bubbles. Place the molds in the refrigerator for at least 1 hour.

Removing & enjoying
Carefully remove the bars from the molds. Break or cut them into pieces. Serve chilled for a crunchy, fresh bite.

Tips

If necessary, freeze some raspberries: this will keep them firm while finishing.
No silicone molds? Use baking paper in a dish and cut into strips after setting.
Fleur de sel provides an exciting contrast in flavours – highly recommended!