Blueberry Toasted Almond Chocolate Bark

An artisanal chocolatier comes to the farmer’s market in Northport with a lot of creative chocolate combinations that have inspired me to make my own because my motto is “homemade is always best!” I got blueberries in my CSA Week #5 fruit share and snuck a half a cup before my son and husband could eat the whole box, which they did!

10 oz good vegan chocolate
1/2 cup organic blueberries
1/2 cup slivered almonds
Coarse sea salt

Toast the almonds in 350 oven for 10 minutes.

Temper the chocolate by melting half of it in a double boiler. Then add the rest, stir gently, and let the heat of the melted chocolate melt the rest the chocolate.

Coarsely chop the blueberries.

Line a baking sheet with parchment paper.

If you mix the blueberries directly into the chocolate, it will sieze up, which happened to me twice. My solution is to spread the chocolate on the baking sheet and sprinkle with the blueberries and toasted almonds in a pretty way.

Chill in the freezer until set. Break apart and enjoy!

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