why make this recipe
This 3-ingredient chocolate bark with pumpkin seeds and cherries is a quick and satisfying treat. It’s perfect for satisfying your sweet tooth, offering a delightful mix of sweet and salty flavors. Plus, it’s simple to make, making it great for beginners or a fun activity with kids. Chocolate, nuts, and dried fruit come together for a delicious snack that is both nutritious and indulgent!
how to make 3-ingredient chocolate bark with pumpkin seeds and cherries
Ingredients
- 300 g 60-70% chocolate, chopped
- ¼ cup pumpkin seeds, preferably roasted
- ¼ cup dried cherries or cranberries
- ½ tsp flaked sea salt, such as Maldon or Fleur de Sel
Directions
- Line 17 muffin cups with liners.
- Make a double boiler: Fill a medium-size pot halfway with water and place it over medium heat. Place chopped chocolate in a medium-sized heat-proof bowl that is slightly larger than the pot.
- As the water heats, the chocolate will start to melt. Stir the chocolate occasionally to ensure all pieces melt evenly. Avoid letting any steam or water get into the chocolate, as this can cause it to separate.
- When the chocolate is fully melted and warm, pour 1 tablespoon of chocolate into each lined muffin cup. This will be exactly the right amount for 17 cups.
- Evenly distribute the pumpkin seeds over each cup, followed by the dried cherries or cranberries—about 3 pieces per cup.
- Place the muffin tins in the refrigerator to harden. Once the chocolate is mostly firm, sprinkle the flaked sea salt on top.
how to serve 3-ingredient chocolate bark with pumpkin seeds and cherries
To serve, simply take the chocolate bark out of the muffin liners and place them on a serving platter. You can enjoy them as-is or pair them with a nice cup of coffee or tea. They also make great gifts when wrapped in beautiful packaging!
how to store 3-ingredient chocolate bark with pumpkin seeds and cherries
Store any leftover chocolate bark in an airtight container at room temperature. It can last for about a week, but it’s usually eaten up much quicker because it’s so delicious! If you live in a warm climate, consider storing it in the refrigerator to keep it firm.
tips to make 3-ingredient chocolate bark with pumpkin seeds and cherries
- Use high-quality chocolate for the best taste. Dark chocolate between 60-70% gives a nice rich flavor.
- If you have a nut allergy, feel free to swap out the pumpkin seeds for sunflower seeds or omit them entirely.
- Experiment with different dried fruits like raisins, apricots, or figs to suit your taste.
variation
You can easily modify this recipe by adding other toppings like coconut flakes, crushed nuts, or even a sprinkle of chili powder for a bit of heat. Feel free to get creative!
FAQs
-
Can I use chocolate chips instead of chopped chocolate?
Yes, chocolate chips work well too. Just follow the same melting process. -
What can I use instead of pumpkin seeds?
You can use any seeds or nuts you like, such as sunflower seeds, almonds, or walnuts. -
How do I make this vegan?
Use dairy-free chocolate. The other ingredients are naturally vegan-friendly. -
Can I freeze the chocolate bark?
Yes, you can freeze it. Just make sure to store it in an airtight container to avoid freezer burn.
