I’ve seen chocolate bark in the Whole Foods markets on our recent US road trip. It seemed like an easy treat to make I planned to try it as soon as we’re home. Well, I completely forgot about it. I finally made this dark chocolate bark only a couple weeks ago, after I spotted Belgian chocolate thins in stores here in Brussels.
The idea is pretty simple. Chocolate bark or chocolate thins are bite-size pieces of high-quality chocolate with all kinds of delicious toppings. I’m convinced it’s impossible to go wrong with almost any combination of toppings. Dried fruits and nuts usually come first to mind, but I made this first batch nut-free.
Sweets and desserts often contain a lot of sugar and fat but not that much protein. I’m not going to pretend this bark is healthy, after all, it’s a dessert, something that should be savored and consumed in moderation. But, I focused on adding some extra protein to balance its nutritional profile a bit.
To thicken the chocolate, I mixed in pea&rice protein powder. Mine is flavored with berries, and it gives the fruity taste to the bark. Flaxseeds, sunflower seeds, sesame seeds, and quinoa puffs are excellent sources of protein, omega-3 fatty acids, copper, manganese, magnesium, vitamins E and vitamin B1. I haven’t used a lot of seeds in this chocolate bark, but it still gives it a nice crunch and provides you some nutrients.
This nut-free version with hints of fruity taste was a good one, and I cannot wait to try other combinations. I’m already thinking about using white and milk chocolate, with a yummy mix of dried fruits and nuts.
Dark Chocolate Bark with Extra Protein & Seeds
Servings: 12 – 15 squares
- 100 grams dark chocolate or dark chocolate chips
- 2 tablespoon protein powder
- 1 tablespoon flaxseed
- 1 tablespoon puffed quinoa
- 1 tablespoon sunflower seeds
- 1 teaspoon sesame seeds
- Melt the chocolate in a double boiler.
- Mix the protein powder and flax seeds into the melted chocolate.
- Pour the chocolate onto a parchment paper and spread evenly to a rectangle, few millimeters high.
- Sprinkle the quinoa, sunflower and sesame seeds on top and lightly press into the chocolate.
- Cool the chocolate in the fridge for about 30 minutes, then cut with a sharp knife into squares.
- Store in the fridge.
What’s your healthy(ish) snack of choice lately?