There’s no better time to make a batch of bark than over the holidays. This bark features dark chocolate with plenty of crunch from almonds and pumpkin seeds, a touch of sweet from fresh pomegranate seeds, and a sprinkle of flaky sea salt.
Ingredients:
- 100g dark chocolate (at least 70% cacao)
- 1 tbsp coconut oil
- ¼ cup chopped almonds
- 2 tbsp pumpkin seeds
- 1/3 cup pomegranate seeds
- sprinkle of flaky sea salt
Directions:
- Line a baking sheet with parchment paper. Prepare and set aside the almonds, pumpkin seeds and pomegranate seeds.
- Melt chocolate and coconut oil in a saucepan over low heat, stirring continuously just until melted. (Do not overheat or the chocolate will become lumpy.)
- Pour the melted chocolate onto the baking sheet and quickly add the almonds, pumpkin seeds, and pomegranate seeds evenly over top. Finish with a sprinkle of flaky sea salt.
- Place in the fridge or freezer to chill for at least 20-30 minutes. Then break into pieces and enjoy!
Recipe Notes:
- Make sure you have all of the ingredients prepared and set aside prior to melting the chocolate and coconut oil as you will need to add them quickly once chocolate has been poured onto a pan.
- Almonds and pumpkin seeds can be substituted with pistachios.
- Pomegranate seeds can be substituted with 1/4 cup dried cherries.