Ingredients:

  • 100g Extra Dark Chocolate Bar (70% cacao or higher), broken into shards
  • 50g Sugar-free Dark Chocolate Chips
  • 6 Dark Chocolate Covered Strawberries
  • 2 cups (250g) Fresh Strawberries, stems on
  • 1 cup (125g) Fresh Raspberries
  • 1 large Red Apple, thinly sliced
  • 0.5 cup (85g) Pomegranate seeds
  • 0.5 cup (120g) Plain Greek Yogurt (2% fat)
  • 1 tbsp (15ml) Raw Honey
  • 0.25 tsp Pure Vanilla Extract
  • 1 pinch Sea Salt
  • 0.5 cup (75g) Raw Marcona Almonds
  • 8 Whole Grain Pretzels
  • 4 Dried Figs, halved

Instructions:

  1. Prepare the dip by whisking together the Greek yogurt, honey, vanilla extract, and a pinch of sea salt in a small ramekin.
  2. Place two small ramekins on the board as anchors—one for the prepared yogurt dip and one for the sugar-free dark chocolate chips. Position them slightly off-center.
  3. Create a 'fruit river' by arranging the fresh strawberries and apple slices in a curving line across the board.
  4. Intersperse the dark chocolate shards, chocolate-covered strawberries, and halved dried figs in the larger open spaces.
  5. Fill remaining small gaps with Marcona almonds, whole grain pretzels, and raspberries.
  6. Finish by scattering pomegranate arils over the board to provide a jeweled visual effect.