Superfood Chocolate Bark
INGREDIENTS:
9 oz Dark Chocolate (see notes below).
2 tsps Coconut Oil
1/4 cup Pumpkin Seeds
1/4 cup Sunflower Seeds
1/2 cup Almonds (raw, roughly chopped)
2 tbsps Chia Seeds
1/4 tsp Sea Salt (flaky sea salt like Maldon's)
INSTRUCTIONS:
Line a baking sheet with a Silpat or parchment paper.
Create a double broiler by filling a medium pot with an inch of water and place a smaller pot or metal/heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. Bring water to a boil then reduce heat to low.
Add the chocolate and coconut oil the double boiler and stir occasionally until the chocolate has melted completely.
Remove the bowl from the double boiler and stir in the nuts and seeds. Mix well until the nuts and seeds are completely covered in the chocolate. Add more chocolate or nuts/seeds if needed.
Transfer the chocolate and seeds to the prepared pan with parchment paper/Silpat and spread into an even layer. Place the bark in the freezer for about 30 minutes or until solid.
When solid, break into pieces and store in an airtight container in the freezer or fridge until ready to eat. Enjoy!
NOTES:
Refrigerate in an airtight container for up to two weeks or in the freezer for up to three months.
One serving is equal to approximately 1/4 cup of bark.
Try adding a dash of cinnamon, chili powder, 1/2 tsp of vanilla or peppermint extract. So many options to get creative with this simple and yummy superfood sweet.
I love Pascha brand of dark chocolate chips or Enjoy Life (both are dairy free).
SUPERFOOD CHOCOLATE BARK
Ingredients
- 9 oz Dark Chocolate (see notes below).
- 2 tsps Coconut Oil
- 1/4 cup Pumpkin Seeds
- 1/4 cup Sunflower Seeds
- 1/2 cup Almonds (raw, roughly chopped)
- 2 tbsps Chia Seeds
- 1/4 tsp Sea Salt (flaky sea salt like Maldon's)
Instructions
- Line a baking sheet with a Silpat or parchment paper.
- Create a double broiler by filling a medium pot with an inch of water and place a smaller pot or metal/heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. Bring water to a boil then reduce heat to low.
- Add the chocolate and coconut oil the double boiler and stir occasionally until the chocolate has melted completely.
- Remove the bowl from the double boiler and stir in the nuts and seeds. Mix well until the nuts and seeds are completely covered in the chocolate. Add more chocolate or nuts/seeds if needed.
- Transfer the chocolate and seeds to the prepared pan with parchment paper/Silpat and spread into an even layer. Place the bark in the freezer for about 30 minutes or until solid.
- When solid, break into pieces and store in an airtight container in the freezer or fridge until ready to eat. Enjoy!
Notes
- Refrigerate in an airtight container for up to two weeks or in the freezer for up to three months.
- One serving is equal to approximately 1/4 cup of bark.
- Try adding a dash of cinnamon, chili powder, 1/2 tsp of vanilla or peppermint extract. So many options to get creative with this simple and yummy superfood sweet.
- I love Pascha brand of dark chocolate chips or Enjoy Life (both are dairy free).