Dark Chocolate Super Food Bark

It’s hard to believe that something this good could actually qualify as a super food. But with the combination of dark chocolate, nut butter, nuts, and seeds, it does indeed. In fact, I’d say it’s more super food than plenty of the “super food” bars and bites you find in the grocery store. Even better? It’s a snap to pull together.

My kids call this  “grandma’s candy.” That’s because it was my mom who came up with the recipe. You start by melting dark chocolate and then give it a nourishing boost with cashew butter, nuts, seeds, and raisins. It has become our family’s “go-to” when a sweet craving strikes. One piece (okay, sometimes two) does the trick while providing some staying power, delivering antioxidants, healthy fats, a hit of protein and fiber, without a lot of sugar.

Swaps and Substitutions

The basic recipe lends itself to endless variations. Here are a few ideas to get you started:

• Use any nut or seed butter in place of cashew butter.
• Choose other varieties of nuts and seeds, such as sesame, sunflower, walnuts, and almonds.
• Make a Valentine’s Day version by topping the bark with 1/2 cup pomegranate arils and 2 tablespoons crushed dehydrated strawberries instead of nuts and seeds.
• Make it entirely sugar-free by using unsweetened chocolate and adding 25 to 30 drops of liquid stevia. Stir it in at the very end. It will be slightly thinner than the standard bark and have the mild aftertaste of stevia.

If you like my Chocolate Super Food Bark, you might like:

Classic Dark Chocolate Bark

Dark Chocolate Date Pretzel Turtles

Chocolate Hemp Amazebars

Ginger Walnut Date Truffles

5 from 1 vote

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Dark Chocolate Super Food Bark

This Super Food Bark is a more nourishing and satisfying alternative to many other sweet treats. Feel free to substitute almond, peanut butter, or a different nut butter in place of cashew. You can also swap in almonds, walnuts, or sunflower seeds.

Course Dessert, Snack

Prep Time 15 minutes

Servings 40 pieces

Calories 55 kcal

Author Katie Morford

Ingredients

• 6 ounces bittersweet chocolate, finely chopped (the darker, the better)
• 1/3 cup cashew butter (or other favorite nut or seed butter)
• 1/3 cup roasted cashews or other favorite nuts, roughly chopped
• 1/3 cup raisins, dried cherries, or dried cranberries
• 3 tablespoons roasted, salted pepitas (shelled pumpkin seeds)
• 1 heaping tablespoon hemp seeds
• Flaky salt, such as Maldon (optional)

Instructions

1. Place the chocolate in the top of a double boiler over medium-low heat and stir continuously until melted. Alternatively, place in a microwave-safe bowl and cook on high in 30 second bursts, stirring after each one until melted (about 2 1/2 minutes total). Once chocolate is smooth, add cashew butter, and stir again until creamy. Remove from heat and stir in the nuts and raisins.

2. Line a baking sheet with a silicone baking mat or parchment paper and spread the chocolate mixture out to approximately 8 ½ x 11 inches. While chocolate is still warm sprinkle the pepitas and hemp seeds over the top. Add a pinch or two of flaky salt over the top, if desired. Allow it to cool uncovered, at room temperature for several hours until firm enough to break into pieces (because of the cashew butter, it will be softer than traditional chocolate bark, but will firm up in the fridge). Break into about 40 pieces.

3. STORE IN A COVERED CONTAINER OR RESEALABLE BAG IN THE REFIGERATOR, where it will keep for several weeks. The chocolate will lose its glossy color in the refrigerator, but will remain tasty nevertheless.