Calling all chocolate lovers! This dark chocolate sea salt pumpkin seed bark is the most addicting healthy chocolate treat that you'll love to snack on! Easy and delicious!
Make this healthy homemade chocolate bark in a few minutes, pop it in the freezer and break it up into thin bite sized pieces. Sea salt and pepitas, hull-less pumpkin seeds, bring this dark chocolate bark to the next level.
Why You'll Love This Amazing Dark Chocolate Sea Salt Pumpkin Seed Bark!
I know you're going to LOVE this delicious dark chocolate bark thins recipes. First of all, anyone can make this recipe! Simply melt your favorite high quality chocolate chips in the microwave or in a double boiler. Next, spread your melted dark chocolate into a super thin layer on a parchment lined baking sheet. Finally, sprinkle on your pepitas or pumpkin seeds and some flaky sea salt.
Pop your baking sheet into the freezer until the chocolate hardens. After freezing, use your hands to gently break up the thin chocolate layer into bark! Store your decadent homemade bark in the fridge in an airtight container.
This dark chocolate sea salt pumpkin seed bark will not last long in the fridge! Everyone will be snacking on it and it will disappear before you know it.
Tips for Making the BEST Homemade Chocolate Bark!
High quality chocolate chips with a high cocoa percentage is the secret to making the BEST homemade bark thins. Look for chocolate chunks that list chocolate or cocoa as the first ingredient instead of sugar.
Here's some links to my favorite dark chocolate chips that I use for all of my healthy baked goods.
- Belgian Dark Chocolate Chunks from ALDI (I use these the most!)
- Organic Good and Gather Dark Chocolate Chunks from Target
- Chocolate Chocolate Baking Chunks from Whole Foods
Another tip to remember when making this chocolate bark is to not overheat the chocolate! Chocolate melts quickly and burnt chocolate will not taste very good. Be sure to microwave your chocolate chunks at 30 seconds intervals and stir frequently to get the perfect smooth melted chocolate.
Everything You'll Need
- Dark Chocolate Chips: Use a high-quality dark chocolate for this recipe! Melting a dark chocolate bar or chocolate chunks with a high cocoa percentage is key to making amazing dark chocolate bark.
- Pepitas (Pumpkin Seeds): Pumpkin seeds add a fun crunch to eat bite of homemade chocolate bark. You can find pepitas in many grocery stores and they are simply hulled pumpkin seeds.
- Flaky Sea Salt: (or Pink Himalayan Salt) Don't be shy with the sea salt! A sprinkle of salt pairs wonderfully with the richness of dark chocolate.
Need to make a substitution?
Don't have pepitas?
Try swapping sunflower seeds, crushed pretzels, sliced almonds or your other favorite topping for the pumpkin seeds to make this dark chocolate sea salt bark recipe your own!
Don't skip the salt!
The flaky sea salt is a must for this chocolate pumpkin seed bark! Salted dark chocolate tastes so good and balances out the sweetness.
I usually use a sea salt grinder like this one to sprinkle some chunky sea salt over my chocolate bark. Pink Himalayan salt is another great option to use here!
Swap out the dark chocolate chunks for your favorite dairy-free chocolate! Try these vegan chocolate chips or this dairy-free chocolate bar.
More Healthy Chocolate Recipes
- Crunchy Caramel Chocolate-Covered Dates
- Dark Chocolate Peanut Butter Cup Blondie Bars
- Chocolate Iced Coffee Smoothie
If you make this dark chocolate sea salt pumpkin seed bark, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you!Print
Dark Chocolate Sea Salt Pumpkin Seed Bark
This dark chocolate sea salt pumpkin seed bark is the most addicting healthy chocolate treat that you'll love to snack on! Easy and delicious!
- Prep Time: 5
- Total Time: 5 minutes
- Yield: 8 1x
- 1 cup dark chocolate chunks
- ¼ cup pepitas (pumpkin seeds)
- Flaky sea salt, to taste
- Line a baking sheet with parchment paper.
- Melt chocolate chips in the microwave at 20-30 second intervals, stirring often until melted. Or melt using double boiler method.
- Pour melted chocolate onto lined baking sheet and use a rubber spatula to spread chocolate into a THIN layer. No one wants to break a tooth biting into a thick piece of your dark chocolate bark.
- Once chocolate is in a thin layer that covers majority of your large baking sheet, add your pumpkin seeds! Sprinkle pepitas all over your chocolate. You can give them a little nudge into the chocolate if they're sticking up.
- Finally, sprinkle over a generous pinch or two of flaky sea salt. (This is my favorite part! Don't hold back if you like salted chocolate)
- Transfer your baking sheet to the freezer to set for at least an hour. You'll know when the bark is ready to break as it will be firm and shouldn't melt to the touch.
- Use your hands to break the large piece of chocolate bark into smaller, bite-sized pieces! Store chocolate bark in an airtight container in the fridge or freezer for up to 2 weeks.
To make this recipe dairy-free/vegan, use dairy-free chocolate chips.
Keywords: chocolate bark, dark chocolate, pumpkin seeds, healthy chocolate
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