Chocolate raspberry bars with seeds and nuts

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You can really make these in a flash, 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 flash, 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 punnets 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

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 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 – neatly side by side for a clean 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.

Finishing 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.

Tapping out the air & letting it 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.

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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.