White Choc Bark With Freeze-Dried Strawberries, Almonds & Pumpkin Seeds

1. 1

   Place the white chocolate chips into a mixing bowl to be melt in a double-boiler. Stir occasionally and make sure all the chunks are melted. Do not allow the water to touch the bottom of the mixing bowl.

2. 2

   Roughly slice the freeze-dried strawberries if they aren't already.

3. 3

   Toast the shaved almonds over low heat in a non-stick pan and stir occasionally. until you see specs of golden-brown. Keep a careful eye on it as they can burn easily.

4. 4

   Prepare a baking pan lined with cooking paper. I used a large pan and roughly spread the white chocolate over with a spatula. You can use a smaller size dish and spread the chocolate up to the edges if you prefer a perfect shape.

5. 5

   Then sprinkle with the strawberries, almonds and pumpkin seeds.

6. 6

   Place flat in the fridge for at least 30 mins. Slice with a sharp knife when ready to serve. Make sure to place onto a cooking sheet before placing onto a dish for presentation, otherwise it will melt and stick to the plate.

* Per serving · 4 servings · Values may vary.