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Quick Spiced Pumpkin Seed Bark: Easy 15-Minute Snack

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A quick and easy chocolate bark made with dark chocolate, toasted pumpkin seeds, dried cranberries, and warm spices. Ready in 15 minutes, it’s the perfect sweet and salty snack for busy weeknights.

Ingredients

Scale
  • 12 oz (340g) dark chocolate chips
  • 1 cup (140g) raw pumpkin seeds (pepitas)
  • ½ cup (60g) dried cranberries
  • ¼ cup (20g) unsweetened shredded coconut (optional)
  • 1 teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon sea salt, plus a pinch for topping
  • 1 tablespoon maple syrup
  • 1 teaspoon coconut oil

Instructions

  1. Toast the pumpkin seeds: Place a small skillet over medium heat. Add the raw pumpkin seeds and stir constantly for 2-3 minutes until they start to pop and turn golden. Remove from heat and pour into a bowl.
  2. Season the seeds: While the seeds are still warm, drizzle the maple syrup over them and toss to coat. Sprinkle the cinnamon, cayenne, and ½ teaspoon of sea salt over the seeds. Stir until evenly coated. Set aside to cool slightly.
  3. Melt the chocolate: In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and fully melted (about 1-2 minutes total). Alternatively, use a double boiler.
  4. Mix in the add-ins: Pour the toasted, spiced pumpkin seeds into the melted chocolate. Add the dried cranberries and shredded coconut (if using). Stir gently until everything is evenly coated.
  5. Spread the bark: Line a baking sheet with parchment paper. Pour the chocolate mixture onto the center of the paper. Use a spatula to spread it into an even layer, about ¼-inch thick. Sprinkle a pinch of flaky sea salt over the top.
  6. Set the bark: Place the baking sheet in the refrigerator for at least 20-30 minutes, or until the chocolate is firm to the touch. For a quicker set, freeze for 10 minutes.
  7. Break into pieces: Once set, lift the parchment paper off the baking sheet. Break the bark into irregular pieces with your hands or cut with a knife. Store in an airtight container.

Notes

Don’t skip toasting the seeds for best flavor. Use good quality dark chocolate for proper setting. Let the bark set completely before cutting. Store in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Nutrition

Keywords: pumpkin seed bark, chocolate bark, spiced bark, easy snack, 15-minute recipe, pumpkin seeds, dark chocolate, trail mix bark

Find it online: https://sofiaspice.com/quick-spiced-pumpkin-seed-bark-easy-15-minute-snack/