Goldenberry Chocolate Bars

Start by melting the chocolate in a bowl over the saucepan with boiling water. Pour about 3/4 of the melted chocolate into 3 large chocolate moulds (I used the ‘mini Magnum’ ice cream silicone moulds). Spread the chocolate evenly on the bottom and sides of the mould to create the chocolate shell. Set in the fridge or freezer.

The make the filling place in a small bowl cashew butter, maple syrup, melted coconut oil and orange extract. Mix well. When the mixture is smooth add whole or chopped goldenberries and mix well.

Spoon the filling into the chocolate shells and press well. Pour the rest of the melted chocolate on the top to seal the chocolate bars. Set in the fridge.