Pomegranate-Sesame Dark Chocolate Bark
- Katie Lolas
- Jun 27
- 2 min read
This is the perfect sweet treat to prep for the week. If you're anything like me and have a 3pm sugar craving, then you absolutely need to try this.
A delightful fusion of nutty, sweet, and tart flavours that creates the perfect healthy indulgence
Prep Time: 15 minutes
Cook Time: 20 minutes
Chill Time: 15 minutes
Serves: 12-16 pieces
Ingredients
For the Base:
2/3 cup sesame seeds
1/3 cup pumpkin seeds
1/3 cup raw cashews, roughly crushed
1/3 cup raw pistachios, roughly crushed
1/3 cup sunflower seeds
1/3 cup desiccated coconut
1/4 cup maple syrup
1/3 cup tahini
For the Topping:
80g dark chocolate (70% cocoa or higher), melted
Seeds from 1 large pomegranate
Pinch of flaky sea salt
Method
Step 1. Preheat your oven to 180°C and line a rectangular baking tray
Step 2. In a large mixing bowl, whisk together the maple syrup and tahini until smooth and well combined. Add all the seeds, nuts, and coconut, stirring thoroughly until everything is evenly coated
Step 3. Transfer the mixture to your lined baking tray and press down firmly with the back of a spoon or your hands to create an even layer about 1cm thick. Bake for 15-20 minutes, or until the edges are golden brown and the mixture feels firm to touch
Step 4. Remove from oven and let cool for 5 minutes. Pour the melted dark chocolate over the base and use a spatula to spread it evenly across the surface
Step 5. While the chocolate is still soft, scatter the fresh pomegranate seeds generously over the top and finish with a light sprinkle of flaky sea salt
Step 6. Place the tray in the refrigerator for 15-20 minutes, or in the freezer for 10 minutes, until the chocolate has completely set. Using a sharp knife, cut into bark-sized pieces or break into rustic shards.
Storage & Serving
Store in an airtight container in the refrigerator for up to one week. This bark is perfect as an afternoon treat, after-dinner dessert, or elegant addition to a cheese board
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