BAKING AND DESSERT

IRONCLAD FRUITY AND SEEDY ROCK SALT CHOC (VEGAN)

200 g dark chocolate 70-80%
½ c dried apricots thinly sliced
½ c dried cranberries
⅓ c pumpkin seeds
½ tsp rock salt.

Melt chocolate in bowl over pot of boiling water.

Line Ironclad pan with grease-proof paper.

Pour melted chocolate into pan and spread evenly.

Sprinkle fruit and nuts over melted chocolate.

Sprinkle salt over top.

Refrigerate until set.

Break into chunks.

Try not to eat the whole lot in one sitting. Dare you.