Recipe: Dark Chocolate Seed Bark
Chocolate treats, like bark, may seem fancy or complicated to make at home. But this bark is incredibly easy and versatile! We featured seeds that are rich in heart-healthy omega-3 fats and added a dose of blood-sugar-balancing fiber to each piece. Not to mention, they add a wonderful crunch with every bite!
Whether you like your chocolate as a midday pick-me-up, or after a meal, this bark can be made ahead and stored in the fridge or freezer for an anytime-of-day treat. It also makes a fabulous addition to charcuterie boards or as an impressive element in holiday gift/treat baskets.
Dark Chocolate Seed Bark
Serves 15, 2 pieces each
Ingredients
- 1/4 cup pumpkin seeds (pepitas)
- 2 Tbsp hemp seeds
- 2 Tbsp chia seeds
- 10-12 ounces dark chocolate chips, melted
- 1/4 tsp sea salt
Directions
- Line a baking sheet with parchment paper.
- Stir all the seeds together in a medium bowl, reserving 1/4 of the mixture for sprinkling on top (set aside in a small bowl).
- In the medium bowl with seeds, add the melted chocolate. Stir well to combine with seeds.
- Using a spatula, spread chocolate seed mixture evenly onto prepared baking sheet.
- Sprinkle remaining seeds and sea salt on top of bark.
- Refrigerate bark for 15 minutes or until hardened.
- Cut or break bark into around 30 pieces for serving. Breaking will often occur as you try to cut the bark, so it’s often easiest to simply break it into similar-sized pieces with clean hands.
- Store leftovers in a sealed container in the fridge or freezer for future enjoyment. They’ll stay fresh in the fridge for one week and in the freezer for up to one month.
Swaps:
- For the seeds: other combinations of seeds and/or nuts
- For the dark chocolate chips: semi-sweet chocolate chips or dairy-free (if preferred)
Recipe modified from Super Seed Chocolate Bark