Macadamia, seed and dark chocolate bark
Macadamia bark made with maple syrup and seeds : you can get creative with your chocolate topping!
Bark made with dark chocolate, macadamia nuts, and seeds
This recipe is a perfect go-to for your chocolate and crunchy cravings. Also, the chia, sunflower and pumpkin seeds added to this bark are rich in fiber and protein, in addition to being loaded with essential micronutrients (good fats, omega-3, vitamin E, etc.).
Furthermore, the macadamia nuts and seeds used in this recipe have low levels of histamine, which gives them anti-inflammatory properties.
You can skip the dark chocolate topping, if you want to avoid the histamines it contains, or double the amount for a more chocolaty bark.
Dark chocolate macadamia bark made with chia, sunflower and pumpkin seeds
Servings: about 20 pieces
Ingredients
1 cup (250 ml) macadamia nuts, raw and unsalted
1 cup pumpkin seeds, raw and unsalted
1 cup sunflower seeds, raw and unsalted
3 tablespoons maple syrup
1/2 teaspoon sea or Himalayan salt
3/4 cup (175 ml) 70% cocoa dark chocolate chips, vegan
1 tablespoon coconut oil
Instructions
Preheat your oven to 350°F.
Line a cookie sheet with parchment paper.
In a large bowl, mix the seeds and nuts with the maple syrup and salt.
Spread your seed and nut mixture on the cookie sheet evenly, in a rectangular shape.
Place your baking sheet in the oven and bake for 15-17 minutes, until golden brown. While cooking, in a microwave-safe bowl, melt your chocolate and mix it with your coconut oil.
Leave your nut mixture to cool when it comes out of the oven. Then apply your melted dark chocolate topping with a good dose of creativity.
Put away your bark in the fridge until the chocolate hardens. Then, with your hands, cut your bark into coarse pieces.
Store your bark in the fridge in an airtight container. If you choose to keep it in the freezer, it will keep for about 3 months.
Have you tried my no-bake fudge chocolate brownie recipe?
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