Not those benefits. #stopit
Mind you, chocolate has been touted as being a natural aphrodisiac.
So, interpret it as you will. 😉
But this lil’ chocolate bark ditty has other benefits: nutritional extras!
Dark chocolate (dairy-free) already offers nutritional perks – so I figured I’d give it an extra boost!
The boost comes from added seeds like hemp, pumpkin, and chia, seeds that are rich in iron, protein, and omega 3s.
For extra crunch, I add rice crisp cereal to this bark. You can omit it if you want or add more seeds – but it adds a delectable crunch!
Plus, if you dig goji berries, you can mix those in or sprinkle on top for some color embellishment.
Not that you shouldn’t pick up the ebook. You should. Readers are loving it hard.
#didijustsaythat? #oooops! #sorrynotsorry 😬
Flavor: I think the secret to extraordinary bark comes down to two things:
- Make a thin layer of bark. When chocolate bark is thick, it’s hard to bite, the chocolate doesn’t have the same melt-in-your-mouth quality. It’s chewed rather than savored. When bark is thin, pop a piece in your mouth and… ahhhhh! Silky cacao bliss.
- Finishing with coarse sea salt. There is something about a dusting of sea salt that elevates an otherwise good vegan chocolate bark to an excellent vegan chocolate bark! For years I made bark without the salt. Now if I forget to add it – the bark is relegated to “ok, fine family, you can have it” — rather than “oh my GOSH this bark is so divine I must gift itl I may consider share with you dear family… if you are good to me“!
Chocolate Bark with Benefits
- 1 cup non-dairy chocolate chips or broken dark chocolate bar
- 2 tbsp ground black or white chia seeds
- 2 tbsp pumpkin seeds can substitute sunflower seeds or hemp seeds
- 1/3 - 1/2 cup natural rice crisp cereal
- 1/4 tsp vanilla bean powder optional
- few pinches sea salt for top
- optional toppings: 1-2 tbsp chopped goji berries or other dried fruit for flavor/color, 1-2 crushed pumpkin seeds (or other seeds/nuts), or 1 tbsp shredded coconut (see note)
Line a baking sheet with a piece of parchment paper. Melt the chocolate by placing in a bowl fitted over a pot with simmering water. Be sure the water isn’t a rolling boil, since if the water splatters out, even a tiny drop will make the chocolate seize. So, keep the heat low, and stir the chocolate until it’s smooth. Add remaining ingredients (except salt) and stir through. Transfer the mixture to the parchment paper, using a spatula to scrape out all the chocolate. Tip the baking sheet back and forth to help spread out the chocolate bark to a thin layer (about 1/8"). Sprinkle on salt and any other toppings you’d like. Transfer to fridge until completely cool, about a half our or more. Once fully chilled and hardened, break into pieces for nibbling!
- Note: Toppings will add some color and added crunch, but are totally optional. Feel free to use any other toppings you like, whatever inspires you!
Have you ever made your own chocolate bark? Going to give this one a try?
photo credit: Nicole Axworthy