What I love about Chocolate Seed Bark with Cranberries
This Chocolate Seed Bark with Cranberries has been a go-to thing to grab lately! With it being November, I’m starting to think about the holidays—and, of course, holiday treats! So today, I’m excited to share my recipe Chocolate Seed Bark.
I’ve always loved chocolate bark, but over time, I’ve also started enjoying the challenge of sneaking in wholesome ingredients wherever I can. Chocolate, after all, has a magical way of making almost anything taste amazing. In this recipe, I pack it with nutrient-rich seeds and finish it off with a few fun, flavourful toppings like dried cranberries and desiccated coconut. After some experimenting, I’ve found that sunflower seeds and pumpkin seeds work particularly well for both taste and texture.
Moreover, this seed bark makes a fantastic gift during the holiday season. It’s quick, easy, and budget-friendly—because let’s be honest, time is money! Another great thing about chocolate bark is how customizable it is. You can truly make it your own by adding whatever toppings you like. So, don’t be afraid to get creative—try cocoa nibs, chopped nuts, or anything else that strikes your fancy.
In short, have fun with it, and let this simple treat add a little extra joy (and crunch!) to your holiday celebrations.
Recipe Notes
A few things to keep in mind:
- Chocolate – You can you any type of chocolate that you like. I like semi-sweet or dark chocolate, but milk or even white chocolate (if you like it real sweet) would also work.
- Seeds – You can use any seeds like you like; I love the combination of sunflower and pumpkin seeds.
- Toppings – I chose dried cranberries and desiccated coconut. Other toppings could include nuts, mini marshmallows, pretzels or freeze dried fruits.
- Flakey Sea Salt – I always like to top my chocolatey things with flakey sea salt. It just levels up the flavour. It’s optional, but highly recommended!
FAQ
I recommend storing the chocolate seed bark in an air-tight container in the fridge. It will last for up to 2 weeks.
Yes! You can freeze the bark in an airtight container for up to 3 months. Be sure to thaw before consuming.
Chocolate Seed Bark with Cranberries
Equipment
- 1 Baking Sheet
Ingredients
- 2 cups semi-sweet or dark chocolate chopped
- 2 teaspoons coconut oil
- 3/4 cup sunflower seeds plus more for topping
- 3/4 cup pumpkin seeds plus more for topping
- 1/3 cup organic, unsweetened dried cranberries
- 1/4 cup unsweetened, desiccated coconut
- flakey finishing salt optional, for topping
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a microwave-safe, glass bowl melt the chocolate and coconut oil in 30 second increments or until full melted and no chunks remain.
- Add in the sunflower seeds and pumpkin seeds and fold them in until combined.
- Spread the chocolate and seed mixture over the parchment paper on the prepared pan until the entire tray is covered in a thin layer of chocolate.
- Sprinkle the cranberries, coconut, flakey sea salt and more seeds on top of the chocolate in an even layer.
- Put the tray of chocolate into the fridge to set up for at least an hour before breaking into pieces.
- Break the chocolate into pieces and store them in an air-tight container in the fridge or enjoy right away.
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