Dark Chocolate Bark with Seeds and Nuts

Dark Chocolate Bark with Seeds and Nuts

Melted dark chocolate studded with toasted nuts and seeds, chilled until snappy and crisp.

Total 1 hr 5 min Makes 16 pieces Calories 165/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This bark layers rich dark chocolate with toasted almonds, pistachios, and a mix of pumpkin and sunflower seeds for crunch in every bite. A sprinkle of flaky sea salt sharpens the chocolate's bitterness, making it a quick treat for gifting or snacking. Tempering isn't required, just careful melting and a cool spot to set.

Ingredients

  • 16 ounces dark chocolate, chopped
  • 1/3 cup raw almonds, roughly chopped
  • 1/3 cup raw pistachios, roughly chopped
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoons dried cranberries, chopped
  • 1/2 teaspoon flaky sea salt

Method

  1. Line a 9x13-inch baking sheet with parchment paper.

  2. Toast the almonds, pistachios, pumpkin seeds, and sunflower seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4 minutes.

  3. Remove nuts and seeds from the skillet and let cool slightly; set aside 3 tablespoons of the mixture for topping.

  4. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring occasionally, until smooth and fully melted, about 5 minutes.

  5. Remove the bowl from heat and stir in the toasted nut and seed mixture, reserving the set-aside portion for topping.

  6. Pour the chocolate mixture onto the prepared baking sheet and spread into an even layer about 1/4 inch thick using an offset spatula.

  7. Scatter the reserved nuts and seeds, dried cranberries, and flaky sea salt evenly over the top, pressing gently to adhere.

  8. Refrigerate until the chocolate is completely firm and set, at least 45 minutes.

  9. Break the bark into 16 irregular pieces by hand or with a sharp knife. Store in an airtight container in the refrigerator for up to 2 weeks.

Rate this recipe

★ 4.2 (1)

Dark Chocolate Bark with Seeds and Nuts

This bark layers rich dark chocolate with toasted almonds, pistachios, and a mix of pumpkin and sunflower seeds for crunch in every bite. A sprinkle of flaky sea salt sharpens the chocolate's bitterness, making it a quick treat for gifting or snacking. Tempering isn't required, just careful melting and a cool spot to set.

1 hr 5 min 16 pieces 165 cal

Ingredients

  • 16 ounces dark chocolate, chopped
  • 1/3 cup raw almonds, roughly chopped
  • 1/3 cup raw pistachios, roughly chopped
  • 3 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1 tablespoons dried cranberries, chopped
  • 1/2 teaspoon flaky sea salt

Method

  1. 1

    Line a 9x13-inch baking sheet with parchment paper.

  2. 2

    Toast the almonds, pistachios, pumpkin seeds, and sunflower seeds in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4 minutes.

  3. 3

    Remove nuts and seeds from the skillet and let cool slightly; set aside 3 tablespoons of the mixture for topping.

  4. 4

    Melt the chocolate in a heatproof bowl set over a pot of barely simmering water, stirring occasionally, until smooth and fully melted, about 5 minutes.

  5. 5

    Remove the bowl from heat and stir in the toasted nut and seed mixture, reserving the set-aside portion for topping.

  6. 6

    Pour the chocolate mixture onto the prepared baking sheet and spread into an even layer about 1/4 inch thick using an offset spatula.

  7. 7

    Scatter the reserved nuts and seeds, dried cranberries, and flaky sea salt evenly over the top, pressing gently to adhere.

  8. 8

    Refrigerate until the chocolate is completely firm and set, at least 45 minutes.

  9. 9

    Break the bark into 16 irregular pieces by hand or with a sharp knife. Store in an airtight container in the refrigerator for up to 2 weeks.