Ooh, hello! We are taking dark chocolate to a whole new level today with these delicious, mouth-watering, delectable dark chocolate bark with spicy tamari pumpkin seeds. It’s like magic in your mouth and it’s an absolute must if you are entertaining, giving gifts to friends, need a better snack than potato chips, or want to impress the hell out of anyone. Y’all, they are life changing. – xoxo, LK
Hi there!Laurel here with a recipe inspired by the recent wave of mini Halloween candy bars that overtook my house. I love a tiny chocolate pick-me-up here and there, but let’s face it, there are better ways to cure that craving than a brightly wrapped block of sugar. When I’m really in need of a dark chocolate fix–which is almost every hour of the day around mid-week–I try to at least reach for a homemade treat instead of a commercial candy bar. This heart-healthy Dark Chocolate Bark with Spicy Tamari Pumpkin Seeds is an absolute winner!
It’s super easy to make, since ‘melt and stir’ are basically all the directions you need to know. With a variety of toppings, it’s made appearances around here as dessert at the end of a dinner party, as a holiday gift (try it with nuts or crushed candy canes), and even as a fancy snack at Movie Night. This version, sprinkled with vitamin-loaded, toasted salty & spicy pumpkin seeds, is one of my favorites ever!
Hint: These Tamari & Sriracha Pumpkin Seeds are a great snack on their own, if you’re not on a chocolate kick at the moment. Salty, spicy, crunchy….they’re unbelievably good just eaten by the handful, but I’ve also sprinkled them on top of salads and bowls of soup for a little extra ‘wow’.
-1/2 cup raw, hulled pumpkin seeds (also called pepitas)
-1 tablespoon tamari soy sauce
-1 teaspoon sriracha sauce
-1 teaspoon vegetable oil
-7 oz. dark chocolate (I used two bars of my favorite 70% dark chocolate)
-Preheat oven to 350, and line a baking sheet with parchment paper.
-Whisk tamari, sriracha and oil together, toss with pumpkin seeds to combine.
-Spread seeds in a single layer on baking sheet, bake until seeds are toasted and liquid has evaporated (about 10 minutes, keep a close eye on these!).
-Place chocolate in a microwave-proof bowl and heat in microwave, removing every twenty seconds to stir, until just melted.
-Add roasted pumpkin seeds to melted chocolate, pour mixture out over a sheet of parchment.
-Let cool (place in fridge to set faster if you can’t wait), then break into pieces and eat!