Chocolate Bark {Daily Indulgence!}

chocolate bark - closeup with ingredients

Last year, when Husband and I did a post-holiday, post-vacation cleanse, we were surprised to see that we wouldn’t have to go without a little indulgence for the duration. This Chocolate Bark was on the recipe list, and it’s become our nightly treat.

I’ve tweaked the ingredients a little bit to add more crunch and additional good-for-you grains. I wasn’t sure what hemp seed was {or if it was even legal} when I first made this.  Now we’ve added chia seeds and a pinch of sea salt.

{I’ve so far resisted the temptation to try to grow a “Chia Pet” with the seeds I have on hand, but I won’t rule it out.}

chocolate bark - seeds

This recipe is in support of all those studies that say a little dark chocolate is good for you. One chunk of this with, say, a little glass of something red, and you’ve got yourself sweet dreams in the making.

5.0 from 1 reviews
Chocolate Bark
  • ¼ cup hemp seed
  • ¼ cup pepitos
  • 3 Tbs chia seed
  • ¼ tsp sea salt (or to taste)
  • 8 ounces dark chocolate (preferably 72% cacao)
  1. Cut a piece of parchment paper to fit small baking sheet.
  2. Toast seeds together in small skillet over medium-high heat, stirring constantly. (Watch closely and remove from heat just as the hemp seed starts turning golden.)
  3. Break chocolate into pieces, and place in microwaveable-safe bowl. Microwave on high for 1 minute. Stir, and continue cooking in 30-second increments until chocolate is melted.
  4. Mix seeds into chocolate mixture. Add salt to taste.
  5. Spread chocolate on prepared baking sheet. Refrigerate for at least 2 hours.
  6. Chop into squares. Makes 8 servings.


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