Super-Seed Chocolate Bark
Yes, chocolate can be plant-based! Look for cacao percentages between 55 and 85, and read the label to avoid milk-derived ingredients such as casein, milk fat or solids, and whey. Add whatever nuts and seeds you have on hand to the simple melted-chocolate base.
Ingredients
- 1 cup vegan dark chocolate chips, chunks, or chopped bars
- ¼ cup chopped unsalted pistachios
- 1 tablespoon sesame seeds
- 1 tablespoon raw hulled pumpkin seeds
Instructions
- Line a small baking sheet with parchment paper
- Fill the bottom of a double boiler o medium saucepan with a few inches of water and bring to a boil over high heat. Lover the heat to medium to keep the water at a simmer. Place the chocolate in the top of the double boiler or in a heatproof bowl that fits over the saucepan (the bottom of the bowl should not touch the water) and place it over the simmer water. Using a silicon spatula, stir frequently until the chocolate has melted.
- In a small bowl, combine the pistachios, sesame seeds, and pumpkin seeds.
- Scrape the melted chocolate into the center of the prepared baking sheet and spread it into a layer about ¼ inch thick (the chocolate won’t cover the entire pan). Sprinkle the seeds over the top. Refrigerate for at least 1 hour before serving.
- Break the chocolate bark into 10 to 12 rough pieces. Serve immediately or store in an airtight container at room temperature for up to a week in the refrigerator for up to 2 weeks.
Notes
Excerpt from The Complete Plant-Based Diet by JL Fields, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.