This salted dark chocolate bark with pumpkin seeds tastes even better than it looks. It's a healthy snack made with high-quality dark chocolate. An easy recipe for pumpkin seed chocolate bark with only three ingredients, ready in ten minutes!
Salted Dark Chocolate Bark with pumpkin seeds makes a quick and easy cure for a chocolate craving!
We've been told about the benefits of dark chocolate in our diet for years. Even Scientific American is expounding its virtues.
And pumpkin seeds? They're a powerhouse of protein and heart-healthy mono-and polyunsaturated fats. Let's not even discuss their other benefits like the fact they contain iron, phosphorus, magnesium and about 20% of your daily need for zinc in a 1 oz. serving. Now that's a healthy snack.
Does that mean we can chow down with wild abandon on this sensational chocolate? No--this is a high-calorie snack. But a couple of small chunks of pumpkin seed chocolate bark after a meal will satisfy even the strongest sweet or chocolate craving.
Combining dark chocolate with nuts or seeds makes a guilt-free treat! You might also like this recipe for quick and easy Trail Mix Chocolate Nut Clusters. One totally satisfies!
Or try this Cranberry Pistachio Chocolate Bark for an after-dinner treat!
Simple ingredients
- 8 oz dark chocolate (225 gm), 70% or higher
- ½ cup raw pumpkin seeds, (shelled) and toasted
- a sprinkling of Fleur de Sel or other flaky sea salt
Easy instructions
- This chocolate bark with pumpkin seeds is very easy to make (and if you chill it in the freezer, it will be ready in no time flat).
- Use a high quality DARK chocolate (at least 70% cacao, and preferably higher), and seek out a Fair Trade product sold where you live. Use a double boiler (or a glass or metal bowl set over boiling water) to melt it carefully.
- Toast the pumpkin seeds by heating them in a dry skillet over medium heat for a few minutes, just until they are beginning to brown. They will continue to roast after you remove them from the heat. Toasting brings out their delicious flavour.
- Spread the melted chocolate on a parchment paper-lined baking sheet, sprinkle with pumpkin seeds and flaky sea salt like Fleur de Sel, and leave it to set.
- Break it into pieces, wrap attractively and Boom! It's ready for gift-giving. (Or just for you after the kids are in bed.)
Storage
Store chocolate bark at room temperature or in the refrigerator. It will last for up to a month.
Serving Suggestions
Chocolate bark is delicious as an after-dinner snack. It also looks beautiful on a tray of mixed bars and cookies. Nibble while sipping on a glass of Cranberry Apple Cider Sangria!
More chocolate bark recipes
📖 Recipe
Salted Dark Chocolate Bark with Pumpkin Seeds
Ingredients
- 8 oz dark chocolate, (225 gm), 70% or higher
- ½ cup raw pumpkin seeds, (shelled) toasted
- sprinkling of Fleur de Sel or other flaky sea salt
Instructions
- Line a baking sheet with parchment paper.
- Toast shelled raw pumpkin seeds by placing in a dry skillet over medium heat. Shake pan and remove from heat once the seeds begin to brown slightly. Set aside to cool.
- Melt chocolate slowly over boiling water.
- Spread the chocolate evenly on the parchment paper.
- Sprinkle with pumpkin seeds, pressing gently into the chocolate.
- Sprinkle with Fleur de Sel or other flaky sea salt.
- Set aside to cool, or place in refrigerator to set.
- Break into pieces and then store either in refrigerator or in a cool place.
Mark Cheron
When you say a “sprinkling” of sea salt, exactly how much is that?
Elaine
Thanks for your question, Mark. Everyone has different tastes, so I've left it up to you. When I sprinkle sea salt, I sprinkle it from a height of about 12 - 18 inches to make a light dusting. Taste, then check. You can always add more.
Lorraine
So amazingly yummy! I'm making little gifts packs of this to give out at Thanksgiving!
Elaine
Thanks for taking the time to comment! Your friends will love receiving these!
Jennifer Yap
Hi I just made these yummy chocolate barks for Christmas. Love it. But it melts so fast in our climate. I am in Malaysia.
Flavour & Savour
I'm glad you liked this recipe! In hot climates, you would have to store this bark in the refrigerator or somewhere cool. Thanks for commenting!
Nina
Do you have to take the shells off first?
Flavour & Savour
Hi Nina,
Yes, definitely. You can buy them already shelled in most supermarkets. Hope you love this!
The Blonde Chef
Chocolate peppermint bark is one of my favorite "holiday" recipes. I love that you used pumpkin seeds in yours! I will definitely have to make this for myself! Yum!
Flavour & Savour
Be careful--it's addictive! Pumpkin seeds are such a good source of protein, anti-oxidants, minerals and vitamins, however, so you can feel justified in eating this.