Healthy Chocolate Bark | Chocolate Seeds Bark | Chef Amrita Raichand

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: milk chocolate

Cacao powder reduces sugar while maintaining chocolate flavor.

pumpkin seeds

🥗Healthier: flaxseeds

💰Cheaper: sunflower seeds

Flaxseeds provide similar texture and are often less expensive.

cacao nibs

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate sprinkles

Chocolate sprinkles can add sweetness at a lower cost.

coconut flakes

🥗Healthier: toasted oats

💰Cheaper: shredded coconut

Toasted oats provide crunch without added sugars.

Toast walnuts in a pan, tossing continuously until evenly browned.

Remove toasted walnuts to a chopping board to cool, then chop finely.

Toast melon seeds, pumpkin seeds, and sunflower seeds in the same pan, tossing to prevent burning.

Remove toasted seeds to a bowl once done.

Add popped quinoa to the bowl with the toasted seeds.

Chop the cooled walnuts finely and add to the bowl.

Add soaked and peeled almonds to the bowl, chop finely, and mix everything together.

Melt dark chocolate in a bowl until smooth.

Pour melted chocolate over the seed and nut mixture and mix well until evenly coated.

Prepare an aluminum tray lined with parchment paper, greased lightly.

Transfer the chocolate mixture to the tray and spread it evenly with hands, ensuring no gaps.

Place in the refrigerator to set until firm, about 30-60 minutes.

Once set, break into pieces or cut into shapes as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens