Seed & Nut Chocolate Bark
Seed & Nut Chocolate Bark
Ingredients
For the Seed & Nut Base
- 1/3 cup raw pumpkin seeds
- 1/3 cup raw sunflower seeds
- 1/3 cup raw sesame seeds
- 1/3 cup pistachios, chopped
- 1/3 cup raw cashews, chopped
- 1/3 cup slivered almonds
- 1/3 cup shredded coconut
- 1/3 cup tahini
- 1/3 cup maple syrup
For the Chocolate Topping
- 1 cup dairy-free chocolate chips, melted
- 1 teaspoon flaky salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper, ensuring it covers the entire surface.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the raw pumpkin seeds, raw sunflower seeds, raw sesame seeds, chopped pistachios, chopped raw cashews, slivered almonds, and shredded coconut. Mix well to distribute the ingredients evenly.
⏱️ 3 min
- 3
Pour the tahini and maple syrup into the bowl with the seed and nut mixture. Stir thoroughly until all the seeds and nuts are evenly coated and the mixture is well combined.
⏱️ 3 min
- 4
Transfer the mixture onto the prepared baking sheet. Spread it out evenly and flatten it with a spatula or the back of a spoon to form a thin, uniform layer, approximately 1/4-inch thick.
⏱️ 4 min
- 5
Bake in the preheated oven for 15 minutes, or until the base is golden brown and slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 15 min•🌡️ 350
- 6
Remove the baked seed and nut base from the oven and let it cool slightly on the baking sheet for about 10-15 minutes.
⏱️ 15 min
- 7
While the base is cooling, melt the dairy-free chocolate chips using your preferred method (microwave in 30-second intervals, stirring, or a double boiler).
⏱️ 5 min
- 8
Once the base has cooled slightly, pour the melted chocolate over the top. Use a spatula to spread the chocolate evenly across the entire surface of the bark.
⏱️ 2 min
- 9
Generously sprinkle flaky salt over the melted chocolate. This adds a wonderful contrast in flavor.
⏱️ 1 min
- 10
Carefully transfer the baking sheet to the freezer. Allow the chocolate bark to freeze until it is completely set and firm, which will take at least 30-45 minutes.
⏱️ 45 min
- 11
Once frozen, remove the bark from the freezer. Break or cut the bark into desired pieces. For best results and to maintain its texture, store the chocolate bark in an airtight container in the freezer.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Seed & Nut Chocolate Bark
Ingredients
For the Seed & Nut Base
- 1/3 cup raw pumpkin seeds
- 1/3 cup raw sunflower seeds
- 1/3 cup raw sesame seeds
- 1/3 cup pistachios, chopped
- 1/3 cup raw cashews, chopped
- 1/3 cup slivered almonds
- 1/3 cup shredded coconut
- 1/3 cup tahini
- 1/3 cup maple syrup
For the Chocolate Topping
- 1 cup dairy-free chocolate chips, melted
- 1 teaspoon flaky salt, for sprinkling
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper, ensuring it covers the entire surface.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the raw pumpkin seeds, raw sunflower seeds, raw sesame seeds, chopped pistachios, chopped raw cashews, slivered almonds, and shredded coconut. Mix well to distribute the ingredients evenly.
⏱️ 3 min - 3
Pour the tahini and maple syrup into the bowl with the seed and nut mixture. Stir thoroughly until all the seeds and nuts are evenly coated and the mixture is well combined.
⏱️ 3 min - 4
Transfer the mixture onto the prepared baking sheet. Spread it out evenly and flatten it with a spatula or the back of a spoon to form a thin, uniform layer, approximately 1/4-inch thick.
⏱️ 4 min - 5
Bake in the preheated oven for 15 minutes, or until the base is golden brown and slightly crispy. Keep a close eye on it to prevent burning.
⏱️ 15 min•🌡️ 350 - 6
Remove the baked seed and nut base from the oven and let it cool slightly on the baking sheet for about 10-15 minutes.
⏱️ 15 min - 7
While the base is cooling, melt the dairy-free chocolate chips using your preferred method (microwave in 30-second intervals, stirring, or a double boiler).
⏱️ 5 min - 8
Once the base has cooled slightly, pour the melted chocolate over the top. Use a spatula to spread the chocolate evenly across the entire surface of the bark.
⏱️ 2 min - 9
Generously sprinkle flaky salt over the melted chocolate. This adds a wonderful contrast in flavor.
⏱️ 1 min - 10
Carefully transfer the baking sheet to the freezer. Allow the chocolate bark to freeze until it is completely set and firm, which will take at least 30-45 minutes.
⏱️ 45 min - 11
Once frozen, remove the bark from the freezer. Break or cut the bark into desired pieces. For best results and to maintain its texture, store the chocolate bark in an airtight container in the freezer.
⏱️ 2 min