Chocolate Seed Bark with Cranberries
Chocolate Seed Bark with Cranberries
Well, it’s November and it’s getting me thinking about the holidays. So today, I’m sharing my Chocolate Seed Bark recipe! I love chocolate bark, but I also love sneaking in the nutrients where I can. Chocolate is one of those things that can make pretty much anything taste good, so I just load it up with seeds and then add a couple of fun toppings like dried cranberries and desiccated coconut. I used sunflower and pumpkin seeds for this recipe; they’re extremely nutritious and they taste great together! The ingredients in this recipe are really very simple:
Chocolate - You can you any type of chocolate that you like. I like semi-sweet or dark chocolate.
Coconut Oil - Coconut oil helps to give the right consistency to the chocolate base.
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!
This seed bark would be such a good gift to give around the holidays. It’s insanely quick an easy to make, so you could easily make up a couple of pans in not a lot of time and come out with tons of bark. The nice thing about chocolate bark too, is that you can really add whatever you like to it. So, be creative and have fun with it! You can also use whatever kind of chocolate you want for this recipe. All chocolate melts the same whether it’s dairy-free, sugar-free, etc.
Chocolate Seed Bark with Cranberries
Chocolate Seed Bark with Cranberries
Ingredients
- 2 cups chopped semi-sweet bakers chocolate (or chocolate chips)
- 2 tsp coconut oil
- 3/4 cup sunflower seeds, plus more for topping
- 3/4 cup pumpkin seeds, plus more for topping
- 1/3 cup dried cranberries
- 1/4 cup unsweetened, desiccated coconut
- flakey sea salt 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 until they're gone. They won't last long!
- Enjoy!