This Pumpkin Seed Cranberry Chocolate Bark is the perfect seasonal snack for autumn, and will also be perfect for gift-giving later on in the year too!
What I love most about this Pumpkin Seed Cranberry Chocolate Bark is the combination of different flavours and textures.
First, let’s talk flavours! It’s salty, tart and sweet all at the same time, thanks to the mixture of sea salt, dried cranberries and dark chocolate.
Now onto textures – the crunchy roasted pumpkin seeds pair beautifully with the melt-in-your-mouth dark chocolate and the chewy dried cranberries.
This Chocolate Bark requires just 4 ingredients and comes together in less than 10 minutes (+ time the chocolate needs in the fridge to solidify).
It’s easy enough to make as a quick snack for yourself, but also looks impressive so makes a great edible gift – particularly handy as the Christmas season is fast approaching! It’s also vegan and gluten-free so suits a range of dietary requirements too.
You can customise it however you like, adding any other nuts, seeds or dried fruit you like – go crazy!
To make this Pumpkin Seed Cranberry Chocolate Bark even more seasonal, you could even roast your own pumpkin seeds that you have left over from fun activities like pumpkin carving.
If you like these, you’ll love my:
- Chocolate Date Caramels
- Healthy Snickers Ice Cream Bites
- Peanut Butter Salted Caramel Chocolate Bars
- Cashew Chocolate Truffles
- Hazelnut Chocolate Truffles
- Dark Chocolate Amaretto Prunes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
This Pumpkin Seed Cranberry Chocolate Bark is the perfect seasonal snack for autumn, and perfect for holiday gifts.
- 3 tablespoons roasted pumpkin seeds
- 3 tablespoons dried cranberries
- 40 g (1.5oz) dark chocolate (ensure dairy-free if necessary)
- Pinch of flaky sea salt
- Melt chocolate using a bain-marie or the microwave
- Spread the melted chocolate thinly onto some greaseproof baking paper
- Sprinkle over the pumpkin seeds, cranberries and sea salt
- Place in fridge for a couple of hours until chocolate has turned solid
- Once the chocolate is hard, peel off the baking paper an break into smaller pieces
Keeps in an airtight container in the fridge for up to a week
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