Superfood chocolate bark – a healthy sweet treat: dark chocolate topped with almonds, goji berries, seeds, bee pollen, and white chocolate flavored with matcha and freeze-dried blueberry powder.
After the holiday treats I’ve been intentionally eating more healthfully this year: more soups and stews, plenty of vegetables and sensible pantry choices. Still, I have a sweet tooth and tend to want something small after meals. A couple of squares of dark chocolate usually does the trick—and it’s a treat that can be good for you.
This superfood chocolate bark is my way of making that small chocolate nibble more interesting and adding some nutritious ingredients. The contrast between smooth chocolate and crunchy or chewy toppings is delicious, and the colors are beautiful.
I used 70% dark chocolate for the base and scattered on whole raw almonds, dried goji berries, pumpkin and chia seeds, a little bee pollen, and a drizzle of white chocolate split and flavored with matcha and freeze-dried blueberry powder.
The toppings are intentionally flexible, so I haven’t listed exact quantities for every item. Scatter as much or as little as you like. Swap in different nuts, seeds, dried cranberries or cherries, freeze-dried fruit pieces, or cacao nibs depending on what you have—many combinations work well.
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Superfood Chocolate Bark Recipe:
Superfood Chocolate Bark
Author
Domestic Gothess
Ingredients
- 200 g (7oz) dark chocolate chopped
- 100 g (3.5oz) white chocolate chopped
- 1 tsp matcha powder
- 1 ½ tsp freeze dried blueberry powder
- handful dried goji berries
- handful whole raw almonds
- handful pumpkin seeds
- 1 tsp bee pollen
- 1 tsp chia seeds
Instructions
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Line a baking sheet with parchment. Melt the dark chocolate in a heatproof bowl over gently simmering water or in short bursts in the microwave—take care not to overheat it.
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Melt the white chocolate the same way, then divide it between two small bowls. Stir matcha into one bowl and blueberry powder into the other. If the chocolate thickens, briefly reheat it a few seconds at a time.
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Pour the melted dark chocolate onto the prepared sheet and spread into a rough rectangle with the back of a spoon. Drizzle both flavored white chocolates over the top, reserving a little of each for a final drizzle.
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Scatter over goji berries, almonds, pumpkin seeds, bee pollen and chia seeds, then finish with the remaining white chocolate. Let the bark set at room temperature for a couple of hours or chill for about 20 minutes. Break into rough pieces and store in an airtight container.
I was provided with some products but I was not paid to write this post and opinions are my own.