Chocolate Bark
Chia, sesame and pumpkin seeds make this easy but fantastic vegan chocolate dessert pop along with hazelnuts, pistachios, orange slices and cardamom.
Yield: 10 3-inch pieces
Ingredients
Ingredients
- 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
Instructions
Instructions
- 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
Cooking Tips
- 1. Orange chips can be made up to several days in advance and stored in an airtight container at room temperature.
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