Dark Chocolate Super Food Bark
This Super Food Bark is a more nourishing and satisfying alternative to many other sweet treats. If you want to skip the sugar in the chocolate entirely, you can make this with unsweetened chocolate and add 25 to 30 drops of liquid stevia, stirring it in at the very end. It will be slightly thinner than the bittersweet bark and have the mild aftertaste of stevia.
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
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Place the chocolate in the top of a double boiler over medium-low heat and stir continuously until melted (you can learn more about this method by going here). Once chocolate is smooth, add cashew butter, and stir again until creamy. Remove from heat and stir in the nuts and raisins.
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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.
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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.