Chocolate Crunch Bark - RECIPE IN DESCRIPTION

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Chocolate Crunch Bark 🍫

By @nutriholist

This chocolate crunch bark has to be the most addictive treat I’ve made in a while! The combination of sweet, salty, and crunchy is just irresistible!

CHOCOLATE CRUNCH BARK:
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup black sesame seeds
1/2 cup raw cashews, chopped (or more seeds for nut-free)
1/2 cup unsweetened coconut chips
4 Tbsp pure maple syrup
2 Tbsp coconut oil
2 Tbsp tahini
170 g dairy-free dark chocolate, chopped (I used sugar-free keto chocolate)
Pinch of flaky sea salt

Instructions:
1. Preheat oven to 325 F and line a baking sheet with parchment paper.

2. Add all ingredients except for chocolate and sea salt in a medium bowl and stir to thoroughly combine.

3. Spread mixture on the lined baking sheet and use a spatula or the back of a spoon to flatten and press everything together. The thinner you spread it, the crunchier it will get.

4. Bake in the preheated oven for 15-25 minutes until the mixture starts to get golden on top and around the edges. Keep an eye on it after 15 mins and make sure it doesn’t burn!

5. In the meantime, melt chocolate over a pot of boiling water or on low heat. Add a tsp of coconut oil if needed to reach a pourable consistency.

6. Once the mixture is out of the even, spread the melted chocolate on top using a spatula or the back of a spoon to evenly coat the entire batch. Sprinkle with a pinch of flaky sea salt (omit if using salted nuts or seeds).

7. Let the crunch bark cool down to room temperature, then transfer it to the fridge for at least 15 minutes for the chocolate to set.

8. Break into pieces and enjoy! Store leftovers in an airtight container over the counter for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

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