A Super Seed Dark Chocolate Bark which is super easy and quick to make. Dark chocolate is melted in the Thermomix and mixed with sunflower seeds, pumpkin seeds, chia seeds and flax seeds.
This dark chocolate bark is a doddle to make in the Thermomix and is a wholesome snack to enjoy between meals.
I love how easy it is to melt chocolate in the Thermomix. I have a similar recipe on my blog for Fruit and Nut Chocolate Bark, which I make at Christmas time.
If you're looking for more snacks to make in the Thermomix, check out my Thermomix Peanut Butter Bliss Balls and Thermomix Chocolate Chia Bliss Balls.
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Ingredients Notes
I love to use dark chocolate that is no more than 80% cocoa, as anything higher is too bitter. Green & Black's organic is an excellent quality brand, often on special at Woolies. Lindt is also a chocolate which melts well.
How to Make Super Seed Dark Chocolate Bark
- Grate the chocolate in the Thermomix.
- Melt the chocolate.
- Stir in all the seeds.
- Spread evenly on a lined baking sheet but not too thinly; otherwise, it won't set properly. I like to add a scattering of extra seeds on top, then a good pinch of sea salt, which lifts it to the next level. It only takes 20-30 minutes to set in the fridge, and then it's ready to be enjoyed.
Storage
Store the bark in an airtight container in the fridge.
Variations
You could also add chopped nuts, such as walnuts.
📖 Recipe
Thermomix Super Seed Dark Chocolate Bark
Ingredients
- 200 g dark chocolate 70%-80% cocoa, see notes
- 30 g sunflower seeds plus extra for sprinkling over the top
- 30 g pumpkin seeds plus extra for sprinkling over the top
- 1 tablespoon chia seeds
- 2 tablespoons flax seeds
- pinch of sea salt
Instructions
- Break the chocolate into pieces and place into the mixing bowl. Grate for 5 sec/speed 10.
- Heat for 2½ mins/50℃/speed 2. Scrape down the bowl and along the blade (occasionally, the unmelted chocolate gets stuck on the edge). Heat again for 1 min/50°C/speed 2 until thoroughly melted.
- Add the seeds and mix for 10 sec/reverse/speed 2. Scrape down the bowl, then mix again for 10 sec/reverse/speed 2 until thoroughly combined.
- Spread evenly on a baking tray lined with greaseproof paper. The easiest way to do this is with the back of a spoon or palette knife, and don't spread it too thin. Sprinkle the extra seeds over the top, then sprinkle with sea salt.
- Place in the fridge for 20-30 minutes to set. Once set, cut into shards with a knife.
- Store in the fridge until ready to eat.
Notes
- I don't recommend baking chocolate for this recipe. Coles and Woolies often have specials on dark chocolate such as Lindt and Green & Blacks organic if you live in Australia.
- You can use nuts instead of seeds or a mixture of both.
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