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Superfood chocolate bark - dark chocolate topped with almonds, goji berries, seeds, bee pollen and white chocolate flavoured with matcha and freeze dried blueberry powder

Superfood Chocolate Bark

Author Domestic Gothess


  • 200 g (7oz) dark chocolate chopped
  • 100 g (3.5oz) white chocolate chopped
  • 1 tsp matcha powder
  • 1 ½ tsp freeze dried blueberry powder
  • handful dried goji berries
  • handful whole raw almonds
  • handful pumpkin seeds
  • 1 tsp bee pollen
  • 1 tsp chia seeds


  • Line a baking sheet with baking parchment. Melt the dark chocolate, either in a bowl over a pan of gently simmering water, or in short bursts in the microwave; don't let the chocolate get too hot.
  • Melt the white chocolate in the same way then pour half of it into a separate bowl. Stir the matcha powder into one half and the blueberry powder into the other. If the chocolate becomes too thick, give it a couple of seconds in the microwave to re-melt it.
  • Pour the dark chocolate onto the prepared baking sheet and use the back of a spoon to spread it out into a rough rectangle. Drizzle both white chocolates over the top, reserving a little bit of each.
  • Scatter over the goji berries, almonds, pumpkin seeds, bee pollen and chia seeds then drizzle over the remaining white chocolate. Set aside for a couple of hours at room temperature, or 20 minutes in the fridge until the chocolate has set then use a sharp knife to chop the slab into rough pieces. Store in an airtight container.