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Dark Chocolate Berry Bark

Prep time: 10mins Freeze time: 2hrs


  • 200g dark chocolate (at least 70% cocoa)
  • 1 tablespoon Folona Collagen powder
  • 1/2 cup dried mixed berries (such as blueberries, raspberries, and strawberries)
  • 1/4 cup chopped nuts (almonds or walnuts work well)
  • 1/4 teaspoon sea salt (optional, for topping)


  1. Line a baking sheet with parchment paper, ensuring that it covers the entire surface.
  2. In a heatproof bowl, melt the dark chocolate using a double boiler or in short bursts in the microwave. Stir frequently to avoid burning. Once melted, let it cool slightly.
  3. While the chocolate is still warm, gently whisk in the Folona Collagen powder until it's well combined.
  4. Pour the melted chocolate mixture onto the prepared baking sheet. Use a spatula to spread it evenly into a rectangular shape, about 1/4 inch thick.
  5. Evenly distribute the dried berries and chopped nuts over the melted chocolate, gently pressing them in. This will ensure they stick to the chocolate.
  6. If you like a touch of saltiness, sprinkle a little sea salt over the top.
  7. Place the baking sheet in the fridge and let the chocolate bark set for at least 1-2 hours, or until completely firm.
  8. Once set, remove the bark from the fridge and break it into rustic pieces using your hands or a knife.
  9. Store the Dark Chocolate Berry Bark in an airtight container in the fridge for up to two weeks.

Nutrition facts (per serving: assuming 10 serving)

 Calories: 150 Total Fat:10g Saturated Fat: 6gCholesterol: 0mg
Sodium: 30mg Total Carbohydrates:15g Dietary Fiber:3g Sugars: 9g Protein:2g

Note: Nutritional values are approximate and may vary based on specific ingredients and serving sizes.

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