I never knew making chocolate bark could be so simple until a friend showed me how she made it with seeds instead of nuts. Growing up, I always thought fancy chocolate treats had to come from expensive shops or required special equipment.
Turns out, homemade dark chocolate bark is one of the easiest things you can make in your kitchen. No fancy tools needed – just good chocolate and whatever seeds you have in your pantry. And unlike my early attempts at tempering chocolate (which usually ended in disaster), this recipe is pretty much impossible to mess up.
Why You’ll Love This Chocolate Seed Bark
- Quick and simple – With just 5 ingredients and no baking required, you can whip up this chocolate bark in less than an hour – most of that time is just waiting for it to set!
- Nutrient-packed snack – The combination of seeds adds protein, healthy fats, and minerals, making this treat more nutritious than regular chocolate bars.
- Customizable recipe – You can easily swap in different seeds or nuts based on what you have in your pantry, and adjust the salt level to your taste.
- Perfect for gifting – Break it into pieces, package it up, and you’ve got a homemade gift that looks like it came from a fancy chocolate shop.
What Kind of Dark Chocolate Should I Use?
For making chocolate bark, you’ll want to use good quality chocolate chips or bars that contain between 54-70% cocoa. Regular chocolate chips from the baking aisle will work just fine, but if you’re feeling fancy, you can also use chopped chocolate bars from brands like Ghirardelli or Guittard. The main thing is to avoid using chocolate candy coating or almond bark – these aren’t real chocolate and won’t give you that nice snap when you break the finished bark. When melting your chocolate, just take care not to overheat it, as this can make it grainy or cause it to seize up. A double boiler or short bursts in the microwave work equally well for melting.
Options for Substitutions
This simple bark recipe is super adaptable and you can make several swaps based on what you have in your pantry:
- Chocolate chips: While dark or semi-sweet chocolate works best here, you could try milk chocolate or even white chocolate for a different flavor. Just make sure to use good quality chocolate chips or chopped chocolate bars that melt well.
- Hemp hearts: No hemp hearts? Try using chia seeds, flax seeds, or even finely chopped nuts instead. They’ll add a similar nutty crunch to your bark.
- Pumpkin seeds: You can swap pumpkin seeds with chopped almonds, pecans, or pistachios. Just make sure they’re unsalted since we’re adding salt separately.
- Sunflower seeds: Feel free to replace these with any other seed or nut you enjoy – pine nuts or chopped walnuts would work great here.
- Sea salt: Regular table salt will work, but you’ll want to use less (about half the amount) since it’s more concentrated than sea salt or kosher salt.
Watch Out for These Mistakes While Making
The biggest challenge when making chocolate bark is improper tempering of the chocolate – if your chocolate gets too hot during melting, it can become grainy and lose its smooth, glossy finish. To avoid this, melt your chocolate slowly using a double boiler or microwave in 30-second intervals, stirring frequently until just melted (around 88-90°F for dark chocolate). Another common mistake is spreading the chocolate too thin or too thick – aim for about 1/4 inch thickness for the perfect snap and bite. The timing of adding toppings is crucial too – sprinkle your seeds and salt while the chocolate is still wet but not completely liquid, usually within 1-2 minutes of spreading it out, so they stick properly without sinking to the bottom. For the best results, let your bark set at room temperature rather than rushing it in the refrigerator, as quick cooling can cause the chocolate to bloom (develop white streaks).
What to Serve With Chocolate Seed Bark?
This chocolate seed bark makes a perfect addition to your afternoon coffee or tea break! Since it’s rich and satisfying, I like to serve it alongside a hot beverage that can complement the dark chocolate – think coffee, espresso, or even chai tea. For a casual dessert spread, break the bark into smaller pieces and serve it on a platter with some fresh berries and maybe a few other simple treats like shortbread cookies. If you’re planning to share this as an after-dinner treat, a glass of red wine (especially something like a Cabernet Sauvignon) would pair really nicely with the dark chocolate and nutty seeds.
Storage Instructions
Keep Fresh: This chocolate seed bark stays perfectly crunchy in an airtight container at room temperature for up to 2 weeks. Just make sure to place pieces of parchment paper between layers to prevent them from sticking together. If your kitchen runs warm, you might want to keep it in the fridge instead.
Refrigerate: For longer storage, pop your bark in the fridge in a sealed container. It’ll stay fresh for up to a month, and the cool temperature helps maintain that satisfying snap when you bite into it. Plus, some folks actually prefer the texture of chilled chocolate bark!
Package: This bark makes a wonderful homemade gift! Break it into pieces and package it in cellophane bags or pretty tins lined with parchment paper. Just remember to keep it away from direct sunlight and heat to prevent melting.
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1000-1200
- Protein: 20-30 g
- Fat: 70-90 g
- Carbohydrates: 80-100 g
Ingredients
- 2 cups melted semi-sweet or dark chocolate chips
- 1/4 cup hemp hearts
- 1/4 cup shelled pumpkin seeds
- 1/4 cup shelled roasted sunflower seeds
- 1/4 to 3/4 teaspoon flaked sea salt or kosher salt
Step 1: Prepare the Baking Sheet
Begin by lining a baking sheet with parchment paper.
This will prevent the chocolate from sticking and make it easier to remove once it has set.
Set the prepared baking sheet aside while you work on the chocolate mixture.
Step 2: Mix the Seeds with Melted Chocolate
Take the melted chocolate and stir in the majority of your seeds, saving about 1/4 of each type for later.
This ensures that your bark has seeds incorporated throughout, giving it a delightful texture and flavor with every bite.
Step 3: Spread Chocolate on the Baking Sheet
Spread the chocolate and seed mixture evenly onto the parchment-lined baking sheet.
Once spread, sprinkle the reserved seeds and a pinch of salt over the top.
Use a rubber spatula or your fingers to gently press the toppings into the chocolate, ensuring they adhere as the chocolate sets.
Step 4: Chill and Set the Chocolate
Place the baking sheet in the fridge or freezer for at least 20 minutes, or until the chocolate bark is completely cooled and set.
This step is crucial for creating a solid bark that can be easily broken into pieces.
Step 5: Break into Pieces and Store
Once the chocolate is fully set, remove it from the fridge or freezer and cut or break it into roughly 24 pieces.
Transfer these pieces into a storage bag and keep them in the fridge for up to one week, or in the freezer for up to one month for future treats.
Enjoy your delicious and nutty chocolate bark whenever you crave a sweet snack!