Ingredients:

  • 9 oz dark chocolate (70% cocoa solids), chopped
  • 1 tbsp virgin coconut oil
  • 1 pinch flaky sea salt
  • 0.5 cup fresh raspberries, halved
  • 0.25 cup fresh blueberries
  • 2 tbsp raw pumpkin seeds
  • 1 tbsp unsweetened shredded coconut

Instructions:

  1. Line a large baking sheet with parchment paper to ensure the bark releases cleanly once frozen.
  2. Combine the 9 oz chopped dark chocolate and 1 tbsp coconut oil in a microwave safe glass bowl.
  3. Microwave the mixture in 30 second bursts, stirring vigorously between each session. Note: Stirring distributes the heat and prevents the cocoa solids from scorching.
  4. Stop heating when the chocolate is 80% melted; stir continuously until the residual heat melts the remaining pieces into a glossy liquid.
  5. Pour the chocolate onto the center of the parchment paper and use a spatula to spread it until it is approximately 1/4 inch thick.
  6. Immediately scatter the halved raspberries and whole blueberries over the wet chocolate until the surface is evenly covered.
  7. Add the 2 tbsp pumpkin seeds and 1 tbsp shredded coconut, ensuring they are distributed across all areas of the bark.
  8. Sprinkle the pinch of flaky sea salt over the top and press the toppings lightly to embed them into the chocolate.
  9. Place the tray in the freezer for exactly 20 minutes until the surface looks matte and feels completely firm.
  10. Break the bark into 8 roughly equal pieces by hand or with a knife before serving immediately. GD Dessert Recipe: Dark Chocolate & Berries in 20 Min — Try this Gestational Diabetes Dessert Recipe with Dark Chocolate and Berries ...Chocolate Mousse: Creamy Recipe for Two — Create the best pregnancy safe chocolate mousse recipe without raw eggs or ge...Pregnancy Heartburn Snack with Almonds & Banana in 5 Min — Discover the Bedtime Snack for Pregnancy Heartburn with Almonds and Banana re... $img_2$