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“BON APPETIT” SALTED, SEEDY CHOCOLATE & HEMPSEED BARK

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Bon Appetit is among the most famous US-based gourmet food publications, and this recipe doesn’t disappoint. Best of all, it’s easy to make in minutes and yields attractive bark that’s ideal for gift-giving, party platters, or just munching at home! It also features healthy key ingredients, including Grainworks Pantry Essentials organic chocolate chips and organic hemp seeds!

Dark Chocolate: Dark chocolate is rich in health compounds known as flavonoids, and in minerals. It’s been proven to help reduce “bad” cholesterol, help combat stress and benefit immune system function.

Organic Hempseeds: Hemp is one of the richest vegan sources of essential fatty acids (EFAs). Deemed “essential” because we must obtain them through diet, EFA’s soothe inflammation and promote brain health. Hemp also provides carotene, phytonutrients, chlorophyll and minerals.

Organic Pumpkin Seeds: One-quarter cup of pumpkin seeds contains nearly half of the recommended daily amount of magnesium, as well as providing manganese, protein and zinc. They’re also a great source of plant phytosterols and antioxidants.

Ingredients
1/4-cup raw shelled pumpkin seeds (also called pepitas)
2-4 tablespoons hemp seed
2 tablespoons sesame seeds* *(We did not use in our version)
1/4 teaspoon flaky sea salt, Himalayan or kosher salt
8 ounces chopped bittersweet chocolate or dark choc chips

Line a baking sheet with parchment paper for baking, set aside.

Heat a dry skillet over medium-high heat; add the pumpkin seeds and toast, stirring occasionally, until the pumpkin seeds first start to pop, about 1 minute. Tip: Do not overcook
seeds as they can burn easily, and then lose some flavor.

Pour the toasted seeds into a bowl and set aside. Repeat with the hemp seeds, toasting while stirring frequently until they are just starting to turn a pale straw gold, about 45 seconds.
Add to bowl with the pumpkin seeds. If using sesame seeds, repeat the process with those and then add them to the bowl with the other seeds.
Add salt; toss to combine seeds and salt.

Melt chocolate on stovetop over very low heat.

Pour melted chocolate onto the parchment paper–lined baking sheet; smooth into a thin even layer (it will not cover the entire sheet pan). Evenly sprinkle seed mixture over chocolate; pressing them in slightly if you wish so they sink in below the surface too.

Place in frig or freezer to solidify the bark.

Break into pieces (chocolate may be soft, depending on brand used).
Store airtight in refrigerator or freezer.