⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

An addictive chocolate bark with a crunchy seed and nut base. Sweet, salty, and satisfying - a healthier way to enjoy chocolate.

Ingredients

Base

  • 1/2 cup (1.2 dl) raw pumpkin seeds
  • 1/2 cup (1.2 dl) raw sunflower seeds
  • 1/2 cup (1.2 dl) black sesame seeds
  • 1/2 cup (1.2 dl) raw cashews, chopped (or more seeds for nut-free)
  • 1/2 cup (1.2 dl) unsweetened coconut chips
  • 4 tbsp maple syrup
  • 2 tbsp coconut oil
  • 2 tbsp tahini

Topping

  • 170 g dark chocolate, chopped
  • (optional) 1 tsp coconut oil
  • flaky sea salt

Instructions

  1. Prep: Preheat oven to 160°C (325°F). Line a baking sheet with parchment paper.

  2. Mix base: Combine all base ingredients in a bowl and stir thoroughly.

  3. Shape: Spread mixture on the baking sheet. Use a spatula or spoon to flatten and press everything together. The thinner you spread it, the crunchier it gets.

  4. Bake: Bake for 15-25 minutes until golden on top and around edges. Watch carefully after 15 minutes to prevent burning.

  5. Melt chocolate: Meanwhile, melt chocolate over a pot of simmering water (or on low heat). Add coconut oil if needed for pourable consistency.

  6. Top: Spread melted chocolate evenly over the baked base. Sprinkle with flaky sea salt.

  7. Set: Cool to room temperature, then refrigerate at least 15 minutes until chocolate is set.

  8. Break: Break into pieces and enjoy.

Notes

Nut-free: Replace cashews with more seeds (pumpkin, sunflower, or hemp).

Sugar-free: Use sugar-free dark chocolate and check that your chocolate chips are unsweetened.

Storage: Room temperature up to 1 week, fridge up to 2 weeks, freezer up to 3 months.

Source: @nutriholist