Make a batch and keep them on hand for those sweet cravings.
Serves 8 | Prep 2 minutes | Cook 2 minutes
With the chocolate in pieces, place in a microwave safe bowl for 30 second intervals, stirring after each until silky smooth.
Fold the pecans and dates in to the warm chocolate.
Pour mixture onto a baking paper lined 20cm square tin and scatter with raspberries.
Set in the fridge for at least 1 hour.
Slice into shards to serve.
400g good quality dark chocolate
1 cup pecans toasted and chopped
6 Medjool dates pitted and chopped
1/3 cup fresh raspberries