Ingredients
150g flaked almonds (1⅔ cups)
⅔ cups honey
⅓ cup rice malt syrup
2 tsp salt flakes
200g dark chocolate (70% cocoa solids)
Rose petals and coconut for garnish
Method
Preheat oven to 180C.
Place almonds on a lined baking tray and bake in oven for 8-10 mins until golden. Set aside to cool.
Place honey and rice malt syrup in a small pot and simmer over a low heat for 15mins (do not stir).
Line a rectangular brownie tin with baking paper. Place nuts in an even layer. Pour hot honey over almonds – be careful as it is extremely hot. Sprinkle over 1 teaspoon of salt flakes and set aside to cool.
Melt chocolate and pour evenly over bark. Sprinkle with another teaspoon of salt and decorate with rose petals and coconut.
Place in freezer to set. Break into rough bite sized pieces.
Store in freezer.
Better Together Kitchen
Delia and Ronnit run seasonal salad workshops and are the authors of Better Together Kitchen 1 & 2. Their books are a collection of their most loved recipes celebrating the beauty of preparing food and the power in sharing it. They have inspired thousands of people to get back into the kitchen and make simple, healthy and honest food for the people they love. They believe that cooking and eating together is a sacred practice and one of the most powerful tools for connection. You can find them on instagram @bettertogetherkitchen.
