Winter cheeseboard with sesame-cocoa bark

For the sesame-cocoa bark, line a small baking sheet with baking paper and grease the sheet with an even coating of cooking spray. Set aside until needed.

Place the coconut oil and erythritol in a medium microwave-safe bowl. Microwave on high in 1-minute intervals until the coconut oil has melted.

Add the cocoa powder and vanilla extract. Whisk until incorporated well.

Pour the coconut-oil mixture onto the prepared baking sheet. Slightly tip the sheet so as to spread the mixture into an even layer of about 0,5cm in thickness. Refrigerate until slightly set, about 5 minutes. Remove from fridge and sprinkle with the toasted white and black sesame seeds and sea salt. Return to the fridge until completely set, about 10 minutes.

To serve, break the bark into shards and serve immediately – the coconut oil melts easily at room temperature. Enjoy the shards as part of a cheeseboard comprising your selection of cheese and fresh seasonal fruit garnished with fresh thyme/rosemary sprigs.