DARK CHOCOLATE ANTIOXIDANT BARK

This rich dark chocolate bark combines sweet dried strawberries and apricots with roasted salted sunflower seeds, crunchy pepitas, and flaky sea salt for the perfect balance of sweet, salty, and satisfying crunch. It's an easy no-bake treat that's perfect for sharing, gifting, or keeping in the refrigerator whenever a chocolate craving strikes.

PREPARATION
20 MINUTES

Servings
10-12

INGREDIENTS

1⅓cp (225 g) 70% chopped dark chocolate chips

¼cp dried strawberries

¼ cup dried apricots, chopped

¼ cup roasted salted sunflower seeds

¼ cup roasted salted pepitas

pinch flaky sea salt

TEMPERING CHOCOLATE

  1. Finely chop the chocolate.

  2. Melt two-thirds of the chocolate over a double boiler, stirring until smooth.

  3. Remove from the heat and stir in the remaining chocolate until completely melted and glossy.

  4. If needed, place the bowl over the warm water for a few seconds to keep the chocolate smooth.

  5. Use immediately.

INSTRUCTIONS

  1. Line an 8 x 8-inch baking pan with parchment paper, allowing a little overhang on the sides for easy removal.

  2. Temper the dark chocolate according to the instructions below until smooth, glossy, and ready to use.

  3. Pour ¾ of the tempered chocolate into the prepared pan and use an offset spatula or the back of a spoon to spread it into an even layer.

  4. Evenly sprinkle the dried strawberries, dried apricots, roasted salted sunflower seeds, and pepitas over the chocolate, gently pressing the toppings into the surface.

  5. Drizzle the remaining tempered chocolate over the toppings to help hold everything together.

  6. Finish with a light sprinkle of flaky sea salt while the chocolate is still soft.

  7. Allow the bark to set at room temperature until firm, or refrigerate for 15–20 minutes to speed up the process.

  8. Lift the bark from the pan using the parchment paper, then break or cut it into rustic pieces. Serve immediately or store in an airtight container until ready to enjoy.