Chocolate raspberry bars with seeds and pips

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These are really easy to make, and they are so delicious that they are guaranteed not to 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 it: fruit, fiber and a crunchy topping of seeds and kernels. A cheerful, nutritious treat that also looks beautiful.

These are really easy to make, and they are so delicious that they are guaranteed not to stay in your fridge for long. Perfect for after Easter, when you still have mountains of chocolate lying around ...
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Ingredients

What do you need?

Quantity: 10

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

150 g white chocolate
150 g milk chocolate
150 g dark chocolate
2 punnets of fresh raspberries
3 large handfuls of your favorite mix, for example:
sunflower seeds
pumpkin seeds
sesame seeds
chia seeds
nuts of choice (such as hazelnut, almond, pecan)
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 above three pans of gently simmering water. Stir occasionally until everything is completely melted.

Prepare the shapes
Use rectangular silicone molds or just sandwich boxes. Line the base with a layer of fresh raspberries – nicely 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.

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

Knock out the air & let it stiffen
Gently tap the molds on the counter to remove any air bubbles. Refrigerate for at least 1 hour.

Take out & enjoy
Carefully remove the bars from the molds. Break or cut into pieces. Serve chilled for a crispy, fresh bite.

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Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.