This festive dark chocolate bark is sprinkled with red pomegranate seeds and green pumpkin seeds, cocoa nibs and sea salt.
Cuisine Gluten-Free, Holiday
Prep Time 20minutes
Cook Time 10minutes
1/2cup85% dark choolate chips
1/2cupraw pumpkin seeds
1/4cupmini marshmallows (optional),cut in quarters*
sea salt,to sprinkle on top (fine or medium)
Lightly grease a jelly roll pan or cookie sheet with sides
Melt the chocolate chips in a double-boiler on low heat, or in a microwave
While the chocolate is melting, sprinkle the pomegranate and pumpkin seeds on the cookie sheet or pan, mixing well. Then sprinkle with the cocoa nibs. For more sweetness and chewy fun, add 1/4 cup mini marshmallows*, cut in quarters.
Whisk the melted coconut oil into the melted chocolate chips.
Pour the melted chocolate mixture over the seeds on the pan, covering all the seeds. Use a spatula if necessary to coat seeds in chocolate, and spread evenly in pan. (It won't likely reach to the edges unless you double the recipe.)
Sprinkle chocolate with fine- or medium-grind sea salt
Put pan in fridge to cool completely, 6-8hours, then break bark up into pieces.
*NOTE:Use fresh pomegranate seeds and eat or share the bark within a couple of days, or store in the freezer. Pomegranate seeds can start to ferment after a few days. If using marshmallows, look for "healthier" vegan marshmallows at your local natural food grocery that use cane sugar or coconut sugar instead of high fructose corn syrup.