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ALMOND-PUMPKIN SEED CHOCOLATE BARK
Who says a healthy diet is all work and no fun? Try this delicious recipe and use it as a healthy dessert option for when you are craving something sweet and chocolate. If you want to keep it all to yourself, it freezes well and can be stored for up to 30 days in the freezer. Only eat one ounce of chocolate per sitting. mix it up by adding different types of nuts or seeds. Dried fruit also works well.
Dr. Blake’s Top Tip: This is a great option for holiday gifts or to bring to an office pot-luck.
- Yield: 26 servings 1x
Ingredients
Scale
1 pound dark chocolate, chopped
2 cups unsalted almonds, toasted and chopped
1/2 cup unsalted toasted pumpkin seeds
Instructions
- Line a 9 x 12-inch rimmed baking sheet with parchment paper allowing paper to overhang ends a few inches, set side. Place the chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally until melted. Use a candy or instant-read thermometer to keep chocolate below 100°F. Remove the chocolate from the heat and stir until the chocolate reaches 90°F.
- Add the almonds and pumpkin seeds and stir to coat. Pour the chocolate mixture onto the prepared baking sheet. Spread evenly with a spatula and allow to set 10 minutes. If necessary, refrigerate until chocolate hardens.
- Lift the ends of the parchment paper and place the bark on a cutting board. Cut the bark into 1-inch squares. Store in an airtight container in a cool place.
