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Photo: Julia Hartbeck

Dark Chocolate Bark with Roasted Almonds and Seeds

Fiery
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Prep Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 25 Pieces
Calories 171 kcal

Ingredients
  

  • 1 Lbs Dark Chocolate (60 to 70% cacao)
  • 1 1/4 Cup Roasted Whole Almonds
  • 3/4 Cup Salted Roasted Sunflower and Pumpkin Seeds

Instructions
 

  • Line a baking sheet with parchment paper, finely chop the chocolate.
  • In a bowl set over a saucepan of gently simmering water, heat the chopped chocolate, stirring occasionally, until it is about three-quarters melted.
  • Remove the bowl from the saucepan and stir the chocolate until it is completely melted and the temperature registers 90°F on a thermometer.
  • Stir the almonds and seeds into the chocolate and spread onto the prepared baking sheet in a 1/2-inch-thick layer, making sure the nuts and seeds are completely covered in chocolate.
  • Refrigerate the bark for about 10 minutes, until hardened.
  • Invert the bark, remove the parchment paper, break into 25 pieces, and store or serve.

Nutrition

Calories: 171kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 12mgPotassium: 58mgFiber: 2gSugar: 14gVitamin A: 1IUVitamin C: 0.1mgCalcium: 14mgIron: 1mg
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