This delicious pick-me-up is for the serious coffee addicts who can’t quite justify hiking with an espresso machine but need a morning (or afternoon) fix. One piece of this espresso chocolate bark will have you leaping up mountains. Store it in the fridge until your hike and carry it along in a ziplock bag. For a caffeine-free version, try omitting the coffee beans and adding salted pretzels and your favourite dried fruit and nuts.

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Prep time 5min
Cook time 3min
Fridge time 20min
Makes 12 servings
Cost $8-10

Ingredients
250g milk or dark chocolate
¼ cup roasted coffee beans, roughly chopped
½ cup hazelnuts, roughly chopped
Handful of freeze-dried strawberry slices

Method
Break the chocolate into pieces and pop in a microwave-safe bowl. Microwave for 30 seconds, stir, then repeat until the chocolate is melted and smooth. (Alternatively, melt the chocolate in a double boiler over the stove.) Stir in coffee beans and hazelnuts then pour into a 25cm x 20cm baking tray lined with baking paper. Roughly break up the freeze-dried strawberries and sprinkle over the chocolate. Leave to set in the fridge, then break into pieces.