Chocolate Bark
Chia, sesame and pumpkin seeds make this easy but fantastic vegan chocolate dessert pop along with hazelnuts, pistachios, orange slices and cardamom.
Gluten Free
Soy Free
All of our recipes are oil free and vegan.
Yield: 10 3-inch pieces
What You'll Need
1 thin-skinned orange
¾ cup shelled pistachios, toasted, cooled and roughly chopped
¼ cup hazelnuts, toasted, cooled, skinned and roughly chopped
¼ cup pumpkin seeds, toasted and cooled
1 Tbsp chia seeds
1 Tbsp sesame seeds, toasted and cooled
1 tsp orange zest
1 cardamom pod, ground finely and sifted
12 oz dairy-free dark tempered chocolate (65% cacao content)
2 tsp flaky sea salt
Candy thermometer
Earn your plant-based nutrition certificate
How to Make It
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.
Cooking Tips
Orange chips can be made up to several days in advance and stored in an airtight container at room temperature.
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