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Directions. Set a heatproof bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. Roughly chop chocolate and place in the bowl to melt, stirring frequently.
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Set aside. In a medium sized bowl, melt chocolate using double boiler method. Or use microwave method to melt chocolate. Micro for 30 seconds first. Remove the bowl and stir and then microwave in 15-second increments, stirring after each one, until chocolate is smooth and there are no lumps.
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In a double boiler over medium-high heat, melt the chocolate with the ground flax. Stir frequently until no large pieces of chocolate remain.*. Spread the melted chocolate into a thin, even layer on the lined baked sheet.*. Sprinkle your chopped nuts, seeds, and cherries evenly over the melted chocolate.
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Step 2. Combine 1 1/4 cups flour and granulated sugar in medium bowl. Cut in 1/2 cup butter with pastry blender or two knives until mixture resembles coarse crumbs. Press onto bottom of prepared baking pan.
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For the passion fruit curd. Combine and mix the ingredients. In a heat proof bowl, combine the butter with the sugar and mix until blended. Then add the passion fruit juice, eggs and egg yolk. Use a whisk to blend until it's as smooth as possible. (It will likely have little lumps from the butter. That's okay!)
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1) Melt the Vegan Chocolate. Place the non-dairy chocolate chips in the microwave for 1.5 minutes or until completely melted. Here's a guide for how to do it. 2) Mix it up. Stir in the dried fruits and your favorite chopped nuts. Make sure they are completely coated with the melted vegan chocolate. 3) Pour and Freeze.
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Instructions. Grease and line a 10.5 inch (27cm) x 7 inch (17.5cm) baking tin with baking parchment. Melt the dark chocolate and butter in a large bowl over a pan of simmering water. Take off the heat. Add the honey, followed by all the chopped fruits and nuts. Give everything a good mix.
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Instructions. Line a large baking sheet with parchment paper or a silicone mat. Place the dark chocolate chips in a microwave safe glass bowl or measuring cup. Heat for 1 minute, at 50% power, stir and heat an additional 30 seconds, stir again until smooth. Pour the chocolate across the lined baking sheet and spread it out with a spatula.
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Lift mold slightly and thump down on table or counter top to help chocolate settle, and fill any air pockets. Let cool slightly. In the same pan, now melt remaining 4 ounces of chocolate. Divide melted chocolate evenly between molds, smoothing the surface with soft rubber spatula, or back of spoon. Let cool completely.
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Homemade Chocolate Bars: Gently warm oil if not already melted. Combine all ingredients in a bowl. Stir until it gets thick. Pour into any flat container or candy molds, or smush between layers of wax paper or in ziploc bags. Chill until solid, and store in the fridge or freezer.
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How to Make Chocolate Bars. Use chocolate molds or line a 6 x 3 loaf pan; Melt chocolate and coconut oil in a double boiler or microwave (if doing microwave, remove and stir evey 30 seconds or so) Pour the chocolate into the molds or pan and top with fruit & nuts; Place in the freezer to set for 5-10 minutes or overnight
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Then add all the chopped nuts, fruit and seeds in it. Mix the ingredients well in the tray or alternatively add these to a large bowl and mix with your hands, pressing the mixture together to form a sticky kind of 'dough'. Then start pressing down the mixture with a flat object (or the bottom of a glass/cup).
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3. Then replace the bowl on the water bath and let the temperature to rise to 87-90°F (31-32°C) dark chocolate and 84-86°F (29-30°C) for milk. The chocolate is then ready for use. 4. Pour into silicone molds, tap on a hard surface to distribute evenly and remove air bubbles. Divide the fruit pieces without pressing too much on the chocolate.
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Sprinkle the freeze dried raspberries, strawberries, sliced almonds, pepitas, chia seeds, and sea salt on top, pressing lightly on the fruit and nuts to ensure they stick to the chocolate. Let sit at room temperature until set, about 2 - 4 hours. Then, cut into individual serving size pieces with a sharp knife.
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Add the powdered milk, powdered monk fruit, and powdered erythritol. Continue to heat, stirring occasionally, until all the ingredients have dissolved and mixture is smooth. Remove from heat and mix in vanilla extract. Then pour into chocolate bar mold. Chill for 30 minutes to set then remove from mold.
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Preheat oven to 180C/350F (160C fan-forced) Line pan - Lightly spray a 20cm/8" square pan with oil then press in a sheet of paper (no need to be meticulous here). Melt butter - Place the butter in the pan then melt in the oven for 5 minutes. Biscuit base - Swirl pan to spread butter then sprinkle over crushed biscuits.
