• 25servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, E
MineralsZinc, Copper, Calcium, Potassium, Iron, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound dark chocolate (60 to 70 percent cacao)

  2. 1 1/4 cups roasted whole almonds

  3. 3/4 cup salted roasted pumpkin seeds and sunflower seeds

Instructions Jump to Ingredients ↑

  1. Line a baking sheet with parchment paper. Using a sharp knife, finely chop the chocolate. In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about two-thirds melted; do not let the bowl touch the water. Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90° on a candy thermometer. If the chocolate has not melted completely and is still too cool, set it over the saucepan for 1 or 2 minutes longer, stirring constantly; do not overheat.

  2. Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate. Refrigerate the bark for about 10 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into 25 pieces and store or serve.


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