Print
vegan chocolate bark

Chocolate Bark with Benefits

While chocolate may not seem like a snack to some, it sure is for me! I usually have a bar of dark chocolate in my purse or glovebox (or a couple)! I created this recipe to bring some crunch and healthy fixings into standard dark chocolate - like chia and pumpkin seeds! That way, you can feel extra good about snacking on it!
Course chocolate, Dessert

Ingredients

  • 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)

Instructions

  1. 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!

Recipe Notes