10 ounces good quality dark chocolate 70% cacao or higher
1 teaspoon pumpkin pie spice
½ cup + 2 tablespoons roasted & salted pumpkin seeds
½ teaspoon coarse sea salt (optional-the seeds may be salty enough!)
Line a baking sheet with parchment
paper and set aside.
Break the chocolate into small
pieces. Melt 3/4 of the chocolate in a double boiler over medium heat, stirring
occasionally. Once melted remove from heat and add the remaining chocolate;
stirring until melted. Add the dried spices and stir to thoroughly combine.
Stir in a 1/2 cup of the pumpkin seeds.
Using a silicone spatula scrape the
mixture out onto the parchment paper. Spread out evenly into a rectangle, as
thin or as thick as you desire. Sprinkle the remaining pumpkin seeds over the
top. Let the bark rest for 5 minutes to cool slightly, then sprinkle the sea
salt evenly over the top.Refrigerate for 45 minutes, or
until firm. Break the bark into pieces and enjoy!
adapted from theparselythief.com
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