Sugar-free almond, sea salt and toasted millet dark chocolate bark
- 2,5ml (½ tsp) canola oil
- 15ml (1 tbsp) dehulled millet
- 3 x 85g slabs sugar-free dark chocolate, finely chopped (either Canderel or Belgian chocolate available at woolworths.co.za)
- 100g roasted and salted almonds, finely chopped
- 1 orange, to grate
- sea salt flakes, to sprinkle
- golden powder food colouring mixed with a little brandy, to decorate (optional)
Heat the canola oil in a small frying pan over medium heat, 1 minute. Add the millet and toast in the pan, stirring around, about 1 – 2 minutes, until lightly golden. Remove from heat and set aside.
Line a baking sheet with a silicone mat or baking paper and set aside (use a dab water to stick the baking paper down if necessary). Add the chopped chocolate to a glass bowl and set the bowl over a pot of barely simmering water (do not let the base of the bowl touch the water below it). Stir occasionally until the chocolate has melted.
Pour the melted chocolate onto the prepared baking sheet and spread around a little, if necessary, to create a thin layer of chocolate. Sprinkle the chopped almonds over the chocolate layer, followed by the toasted millet. Grate over the zest of the orange, and sprinkle with a good pinch sea salt flakes. Pop into the fridge until the chocolate has hardened, about 10 minutes.
Just before serving, drizzle over the golden food colouring mixed with a little brandy to decorate, if desired.