This recipe for Pomegranate-Sesame Dark Chocolate Bark is a delightful fusion of nutty, sweet, and tart flavours that creates the perfect healthy indulgence. Store Pomegranate-Sesame Dark Chocolate Bark in an airtight container in the refrigerator for up to one week. This bark is perfect as an afternoon treat, after-dinner dessert, or serve as an elegant addition to a cheese board.
Pomegranate-Sesame Dark Chocolate Bark Recipe
Makes 12-16 pieces
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Ingredients:
80g dark chocolate (70% cocoa or higher), melted
Seeds from 1 large pomegranate
Pinch of flaky sea salt
The Base
2/3 cup sesame seeds
1/3 cup pumpkin seeds
1/3 cup raw cashews, roughly crushed
1/3 cup raw pistachios, roughly crushed
1/3 cup sunflower seeds
1/3 cup desiccated coconut
1/4 cup maple syrup
1/3 cup tahini
Method:
Preheat your oven to 180°C and line a rectangular baking tray.
To make the base, in a large mixing bowl, whisk together the maple syrup and tahini until smooth and well combined. Add all the seeds, nuts, and coconut, stirring thoroughly until everything is evenly coated.
Transfer the mixture to your lined baking tray and press down firmly with the back of a spoon or your hands to create an even layer about 1cm thick. Bake for 15-20 minutes, or until the edges are golden brown and the mixture feels firm to touch.
Remove from oven and let cool for 5 minutes. Pour the melted dark chocolate over the base and use a spatula to spread it evenly across the surface.
While the chocolate is still soft, scatter the fresh pomegranate seeds generously over the top and finish with a light sprinkle of flaky sea salt.
Place the tray in the refrigerator for 15-20 minutes, or in the freezer for 10 minutes, until the chocolate has completely set. Using a sharp knife, cut into bark-sized pieces or break into rustic shards.
Storage and Serving
Store in an airtight container in the refrigerator for up to one week. This bark is perfect as an afternoon treat, after-dinner dessert, or elegant addition to a cheese board.
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