Dark chocolate melted in the Thermomix then mixed with sunflower, pumpkin, chia and flax seeds and a sprinkling of sea salt. A great combination of brain-boosting foods and ready to eat in half an hour.
This seedy dark chocolate bark is a doddle to make in the Thermomix and is a wholesome snack to enjoy between meals. I’ve been making it a lot lately for my daughter, who is studying for her year 12 exams. I googled brain foods, and dark chocolate and seeds were amongst the tops ones to have.
I love how easy it is to melt chocolate in the Thermomix and have a similar recipe on my blog for Fruit & Nut Chocolate Bark which I make at Christmas time.
Tips on How to Make
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, and it’s often on special at Woolies. I don’t recommend baking chocolate for this as it tastes gross when not in cakes etc.
To make the chocolate bark, start by grating the chocolate in the Thermomix, then gently melt it and stir in 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.
How to Store
This Thermomix Dark Chocolate bark tastes better when stored in the fridge.
You could also add some chopped nuts such as walnuts which have excellent brain-boosting nutrients.
Some More Chocolate Recipes You Might Like
- 200g dark chocolate, 70%-80% cocoa, see note 1
- 30g sunflower seeds, plus extra for sprinkling over the top
- 30g pumpkin seeds, plus extra for sprinkling over the top
- 1 tablespoon chia seeds
- 2 tablespoons flax seeds
- good pinch of sea salt for sprinkling over the top
- 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/speed 2 until fully melted.
- Add the seeds and mix for 10 sec/reverse/speed 2. Scrape down bowl then mix again for 10 sec/reverse/speed 2 until thoroughly combined.
- Spread evenly out onto a baking tray lined with greaseproof paper. I find 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.
- I don't recommend baking chocolate for this recipe. If you live in Australia, Coles and Woolies often have specials on dark chocolate such as Lindt and Green & Blacks organic.
- You can use nuts instead of seeds or a mixture of both.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 1mgSodium: 166mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 3g
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.