Recipes » Desserts » Chocolate Bark
T. Colin Campbell Center for Nutrition Studies


  • 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


  • 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

  • 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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