Yield: 10 3-inch pieces

Chia, sesame and pumpkin seeds make this easy but fantastic vegan chocolate dessert pop along with hazelnuts, pistachios, orange slices and cardamom.



  1. Preheat oven to 150 degrees F. Line a baking sheet with parchment paper.
  2. Thinly slice orange widthwise and place on prepared baking sheet. Bake for 2-3 hours until dry, but slightly sticky. Remove from oven and let cool.
  3. When cool enough to handle, break orange slices into shards; set aside.
  4. In a large bowl, toss together nuts, seeds and orange zest to thoroughly combine. Place in a single layer on a parchment-lined baking sheet. Set aside.
  5. Melt chocolate in a double boiler until it reaches 88-90 degrees F and pour over nut mixture to coat completely.
  6. When chocolate is semi-cool but still tacky, sprinkle surface with sea salt and orange shards.
  7. Place in a cool area of your kitchen or refrigerate until bark cools completely, and break up into bite-size pieces.


  • Orange chips can be made up to several days in advance and stored in an airtight container at room temperature.

Recipe by Chef Celine Beitchman of the Natural Gourmet Institute.

Natural Gourmet Institute is a leader in health-supportive culinary education and has graduated over 2,500 chefs from over 45 countries. NGI provides exceptional, innovative and interdisciplinary health-supportive culinary education. Rooted in Dr. Annemarie Colbin’s seven criteria for food selection (which state that food should be seasonal, local, whole, traditional, balanced, fresh and delicious) their curriculum empowers chefs, individuals and communities to be leaders in the conversation about food and wellbeing through the preparation of healthful and delicious meals.
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