Chocolate Pumpkin Seed Bark is a super simple 2-ingredient recipe that hardens into a delicious snack packed with
Of course you can use your own roasted pumpkin seeds, but I haven’t carved my pumpkin yet so I went with bulk raw pumpkin seeds for $5.49/lb or $0.34/ounce. Compare that to the packaged version that was $4.99 for 10 ounces or $0.49 per ounce. That’s a 36% difference… for plastic!
The other ingredient is chocolate. Of course. And I can almost always find chocolate chips in my bulk section, but if I’m lucky, or go to a more gourmet chocolate vendor, I can get chocolate baking discs in bulk, too. But either form works. If you can only find your bulk chocolate by the block, don’t worry, just chop it into little bits to help it melt faster.
This recipe uses “too much” chocolate for the tea melting method to work. You can microwave, of course, but I used a double boiled this time. Only instead of wasting that water when it’s done, I used it to make the pasta for my favorite mac n “cheese” recipe.
In addition to these two ingredients, I recommend adding a pinch of salt to bring out the chocolate flavor. Especially because the pumpkin seeds were unsalted.
You will need compostable parchment paper or a marble surface to allow the chocolate to cool and then be easily broken into pieces when solidified. I put some parchment paper on my cutting board, then after I am done making the bark, I pop the whole thing in the fridge so it sets faster.
So without further ado, the bark:
Ingredients:
- 2 cups of chocolate
- 1/2 – 3/4 cup pumpkin seeds
- pinch of salt
Directions:
- In a double boiler or microwave, melt chocolate until smooth and creamy.
- Spread melted chocolate evenly onto parchment paper or a clean marble surface.
- Sprinkle with a pinch of salt, then coat the chocolate with pumpkin seeds, scattered somewhat evenly.
- Allow the chocolate to cool completely before breaking into pieces.
Store in a sealed container at room temperature for one week or in the fridge for one month.
Enjoy!
Zero Waste California 