This simple chocolate bark is loaded with healthy seeds, nuts and dried fruit.
2tablespoonspepitasshelled pumpkin seeds
10 to 12ouncesdark chocolateor your favorite chocolate
3tablespoonsdried cranberriesI prefer the reduced-sugar variety
2teaspoonsshelled hemp seeds
1/2teaspooncoarse sea salt
Preheat your oven to 250 degrees.
Combine the pecans, pistachios, almonds and pepitas on a baking sheet. Place them in the oven and toast for about 10 to 12 minutes, keeping a close eye on them to avoid getting too toasty. Remove from the oven and set aside to cool while you melt the chocolate.
Place the chocolate on a baking sheet lined with parchment. Set it in the oven, still at 250 degrees, for about 5 minutes. Keep peeking at it and as soon as the chocolate has softened, remove it from the oven.
Using an off-set spatula, spread the chocolate out into about 1/8 inch thick slab. Sprinkle on the toasted nuts and continue with the remaining ingredients.
Slide the slab with the parchment onto a cool counter, marble pastry board or cutting board to cool and harden. This will just give you a nice flat surface in case your baking sheet is a bit wobbly like mine is. Cool for about one hour or more if needed. If your room temperature is not cool, it may take longer. You can slide the board into a freezer for just two minutes to get things going.
Cut into random shapes with a sharp knife. If packaging the bark for gift-giving, be sure it’s cooled and hardened completely and stored in a cool spot.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com