Nut-Free Chocolate Bark with Seeds and Cranberries
This delightful nut-free chocolate bark combines rich chocolate with crunchy seeds and tart cranberries for a perfect sweet and savory treat. It's a simple and quick recipe that's safe for nut allergy sufferers, making it a great snack for everyone to enjoy.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups dark chocolate chips (nut-free)
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup dried cranberries
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- 1. Line a baking sheet with parchment paper to prevent sticking.
- 2. In a microwave-safe bowl, combine the dark chocolate chips and vanilla extract.
- 3. Microwave the chocolate in 30-second intervals, stirring in between, until completely melted and smooth.
- 4. Pour the melted chocolate onto the prepared baking sheet and spread it into an even layer using a spatula.
- 5. Sprinkle the pumpkin seeds, sunflower seeds, dried cranberries, and sea salt evenly over the melted chocolate, gently pressing them down. Refrigerate for about 20 minutes until set, then break into pieces.
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