Dark Chocolate Bark with Nuts, Roasted Cacao and Pumpkin Seeds

Here’s a quick and easy snack to satisfy your sweet tooth. I used a 60 percent dark chocolate in this recipe but you could go even darker if you prefer. Use whatever nuts you have on hand or throw in some unsweetened coconut.



2 cups dark chocolate chips

1 tbs. coconut oil

1/2 cup roasted pumpkin seeds

1/2 cup toasted nuts of your choice

1/4 cup roasted cacao nibs

1 tsp. Maldon flaky salt or coarse salt

Method of Preparation:

  1. Line a baking sheet with parchment paper.
  2.  Melt the chocolate and coconut oil in a bowl over a double boiler with simmering water. Be sure to stir chocolate until fully melted.
  3. Pour the chocolate mixture on the parchment-lined sheet and smooth with a spatula to even distribute the chocolate.
  4. Sprinkle the pumpkin seeds, nuts and cacao nibs on top of the chocolate
  5. Place in a cool spot to set. Break into pieces

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