Dark Chocolate Bark with Pumpkin Seeds and Cranberries
A thin slab of rich dark chocolate studded with pumpkin seeds, tart cranberries, and a pinch of flaky sea salt. Snaps easily into pieces and pairs perfectly with tea.
- Time
- 20 min
- Serving
- 239 kcal
- Ingredients
- ≈ $1.25
- Protein
- 4 g
Ingredients
- 1 Dark chocolatepack 90 g ≈ $2.50 35 g
- 2 Pumpkin seedspack 150 g ≈ $3.00 8 g
- 3 Frozen cranberriespack 300 g ≈ $3.00 12 g
- 4 Sea salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Thaw the cranberries, pat dry with a paper towel, and halve the larger berries.
Melt the chocolate in the microwave in 15-second bursts, stirring between each interval.
Pour the melted chocolate onto parchment paper in an even layer about ⅛-inch thick.
Sprinkle with pumpkin2 seeds, cranberries, and sea salt.
Chill in the fridge for 12–15 minutes until the chocolate is fully set.
Break into pieces and serve cold.
Tips
- Why it works
- Melt the chocolate in short bursts so it doesn't burn or turn grainy. Stir after each heating.
- Substitutions
- Replace the cranberries with dried blueberries (10 g) or frozen cherries (10 g). You can swap the seeds for walnuts (10 g), but they give a different taste.
- Common mistakes
- If the chocolate doesn't set in 15 minutes, the layer is too thick or the room is warm. Check the edges, which should harden first.
- Storing and reheating
- Keep in the fridge for 3 days in an airtight container. Warm for 10 seconds in the microwave to smooth the chocolate.
- Serve with
- Serve with strong black tea or coffee after lunch, when you want something sweet but not heavy.
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