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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.