Strawberry Chocolate Bark

There is a new Chocolate Bark in town and she's adorned with granola, tahini and most importantly Strawberries! This vegan, gluten free treat has the perfect balance of sweet and salty in every bite. With only a few essential ingredients this Strawberry Chocolate bark is the perfect set it and forget it recipe - or if you're like me; you'll set it and "patiently" wait for it to set!

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Servings:

Author: Teri-Ann Carty

Prep Time: 15

Cook Time: 12

Total Time: 12 15

Equipment

cookie sheet

Ingredients

12-14 strawberries sliced
¾ cup tahini the runnier the better
1 cup tried and true granola
1 cup dark chocolate chopped and melted till smooth
2 tbsp toasted sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Trim and slice strawberries.
Place a piece of parchment down on cookie sheet.
Arrange strawberries on parchment. Try to arrange so there is very little space between the berries for tahini to escape. Keep them snug! Place a second piece of parchment on top of strawberries. Use a flat bottomed ramekin to press the strawberries down. Gently remove parchment.
Pour tahini over the strawberries. The *runnier your tahini, the better*.
Scatter granola evenly over tahini.
Once chocolate is melted, pour over granola. Try to evenly distribute the chocolate. Use an offset spatula to spread the chocolate corner to corner if possible.
Sprinkle chocolate with sesame seeds and sea salt. Place in the freezer to set for a minimum of 4 hours or even better, overnight.
Remove from the freezer and peel parchment off the bottom. Use a sharp knife to cut into pieces. Store in the freezer.

Notes

There are different brands of tahini. Some tahini will be thicker than others. I like to buy the runny kind.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.