Salted Dark Chocolate Energy Bark

Admittedly I have weaknesses, and not the strongest willpower when it comes to certain treats, whether sweet or savory. Dan and I recently found ourselves with a Costco membership to save money on diapers and wipes, and there just so happens to be these sinful bags of dark chocolate covered pretzel thins that somehow wind up in our cart on every visit - ahem Dan. This would be OK, aside for the whole lack of willpower thing. I need to work on that. If I know they're in the house, I'll seek them out and eat them. There is something about the sweet, salty, crunchy combo that is simply irresistible.

I needed a replacement that tasted just as delicious, so with a joint effort, Dan and I created the Salted Dark Chocolate Energy Bark. It really is just as good, and he agrees. It's packed with toasted almonds, pepitas, chia seeds, and flax seeds - an omega powerhouse - all surrounded by rich dark chocolate and sprinkled with sea salt. Peace out pretzels!!

Salted Dark Chocolate Energy Bark Recipe

Ingredients

  • 2 10 oz packages dark chocolate chips

  • 1 cup roasted salted almonds, roughly chopped

  • 1/2 cup raw pepitas

  • 1/4 cup chia seeds

  • 1/4 cup whole flax seeds

  • 1 tbsp + 1 tsp coconut oil

  • 1 tsp coconut palm sugar

  • 2 tsp course sea salt

Instructions

  1. Line a sheet tray (preferably with raised edges so the chocolate doesn't run off) with parchment paper

  2. Melt 1 tsp coconut oil in a medium fry pan and add almonds, pepitas, and palm sugar

  3. Toast a few minutes over medium heat until almonds and pepitas begin to brown

  4. Remove almonds and pepitas from heat and mix in a small bowl with chia and flax seeds

  5. Melt the chocolate + 1 tbsp coconut oil in a double broiler

  6. Pour melted chocolate over the parchment paper and tip from side to side to help spread it evenly across the tray

  7. Sprinkle the almond seed mixture evenly over the melted chocolate, followed with the sea salt

  8. Place tray in fridge to cool for at least 30 minutes (we put ours in the mudroom - one benefit to the cold Michigan winters)

  9. Break into pieces and enjoy!

Notes: I recommend storing the bark in an air tight container in the fridge. The chocolate gets pretty soft when it sits out!