Chocolate lovers, get ready to embark on a delicious journey of sweet, salty, crunchy surprises. My Super Seed Bark is a great snack or dessert to enjoy whenever you feel like it. I love experimenting with different seed combinations, but I’m particularly focused on the nutrient-dense trio of sunflower, pumpkin, and hemp seeds, which are packed with plant-based protein, healthy fats, vitamins, and minerals. Masu. Adding hemp seeds not only increases the omega-3 fatty acids, but also adds an appealing touch of white, reminiscent of nonpareil or snowcap. In other words, before I became a nutritionist, I used to go to the movies a lot (lol).
- Recipe notes:
- • Feel free to mix up your favorite seeds or whatever you have on hand, such as sesame seeds, chia seeds, or a combination of seeds (pumpkin, sunflower, hemp seeds) included in the recipe below.
- Preparation time
- total time
This recipe makes ~24 pieces
- • 2 cups melted semisweet or dark chocolate chips
• 1/4 cup hemp seeds (also known as hemp hearts)
• 1/4 cup pumpkin seeds (unshelled)
• 1/4 cup roasted sunflower seeds (unshelled)
• 1/4 to 3/4 teaspoon flaked sea salt or kosher salt
Line a baking sheet with parchment paper and set aside.
Stir most of the seeds (about 3/4 of a second each) into the melted chocolate (reserving the rest to sprinkle on top).
Spread the mixture evenly on the prepared baking sheet and sprinkle the reserved seeds and salt on top. Using a rubber spatula or your fingers, gently press the topping into the chocolate until it sticks.
Place the bark in the refrigerator or freezer for at least 20 minutes or until completely cool and solidified. Cut or divide into approximately 24 pieces. Transfer to a storage bag and store in the refrigerator or freezer for future snacking. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Contains nutritional information per piece.
Try my Chocolate Grape Bark!
