Make a batch and keep them on hand for those sweet cravings.

Serves 8 | Prep 2 minutes | Cook 2 minutes  


  1. With the chocolate in pieces, place in a microwave safe bowl for 30 second intervals, stirring after each until silky smooth.

  2. Fold the pecans and dates in to the warm chocolate.

  3. Pour mixture onto a baking paper lined 20cm square tin and scatter with raspberries.

  4. Set in the fridge for at least 1 hour.

  5. Slice into shards to serve.


  1. 400g good quality dark chocolate

  2. 1 cup pecans toasted and chopped

  3. 6 Medjool dates pitted and chopped

  4. 1/3 cup fresh raspberries