A little chocolatey indulgence for mid-week cheer!

This is the simplest of no-bake chocolate creations you can try at home. Made with sweetened cooking dark chocolate, I did not have to add any additional sweetener. Dry roasted mix of nuts – almonds, cashew nuts and pistachios along with goodness of sesame seeds and chia seeds made the indulgence teensy-weensy guilt-free!

The crunch of dry roasted nuts and seeds has a fantastic contrast against the melt-in-mouth smooth chocolate.

Seeing these on a fellow food blogger’s grid a couple of days ago, reminded me of the block of chocolate that’s been staring at me asking when would I get around to using it… So here it is in the form of these nutty chocolate barks. I added a bit of pink Himalayan salt for that salty kick and guess what, my son thinks…I should have added more!

How to make nutty chocolate bark?

It is very easy to make. Firstly dry roast nuts and seeds of your choice. I have used a mix of almonds, cashew nuts, pistachios and pumpkin seeds. Along with them I added some sesame seeds and chia seeds for that micro-crunch in every bite. You can even consider adding charoli or watermelon seeds or sunflower seeds too. If you like a little chewiness in between; try adding raisins, dried cranberries, blueberries, or even chopped apricots…no need of dry roasting dry fruits! Roughly chop the dry roasted nuts. Line a cookie sheet or baking tray with parchment paper.

On low flame, heat a little water in a sauce pan. I have used mildly-sweet dark chocolate block here. You may also use milk chocolate or white chocolate too. Roughly chop the block of chocolate and transfer to a mixing bowl. By now the water in the saucepan would have begun forming steam. Place the bowl of chopped chocolate over the saucepan. It is very important to ensure that the bottom of the bowl is not in direct contact with hot water…else, chocolate will burn.

You will notice that almost immediately, the chocolate begins to melt. Begin mixing it using a silicone spatula. Continue mixing until the chocolate melts completely. Turn off heat and pour the molten chocolate over the parchment paper. Sprinkle the chopped nuts and seeds. Press gently so they are not left loose. Refrigerate for an hour or two or until well set. Chop with a knife or break with your hands. Enjoy this chocolatey indulgence!

---

Sharing the Nutty Dark Chocolate Bark Recipe below for you to try.

Nutty Dark Chocolate Bark Recipe

Ingredients:

• Almonds – 2 tbsp
• Cashew nuts – 2 tbsp
• Pistachios – 2 tbsp
• Pumpkin seeds – 2 tsp
• White sesame seeds – 1/2 tsp
• Raw chia seeds – 1/2 tsp
• Mildly-sweet dark chocolate block – 250 gm
• Pink himalayan salt – 2 pinch

Instructions:

1. Dry roast nuts and seeds.

2. If you find it difficult to know when they are roasted enough; watch out for colour change in cashew nuts. When they turn light brown; turn off heat. Transfer into a chopping board. Show to cool down a little.

3. I separated the pumpkin seeds (they are small as is, didn’t want to chop them into smaller bits) and roughly chopped the dry roasted nuts. Line a cookie sheet or baking tray with parchment paper.

4. Pour a little water in a sauce pan. Place the mixing bowl over it and ensure that the bottom of the bowl doesn’t touch the surface of water. Remove the mixing bowl. Heat the water on low flame. In the meanwhile, roughly chop the chocolate block.

5. Smaller the chocolate pieces, sooner it will melt.

6. Transfer to the mixing bowl.

7. By now the water in the saucepan would have begun forming steam. Place the bowl of chopped chocolate over the saucepan. You will notice that chocolate begins to melt almost immediately, .

8. Begin mixing it using a silicone spatula. Continue mixing until the chocolate melts completely. Turn off heat.

9. Remove the mixing bowl from over the sauce pan. Wipe the bottom of the bowl dry (This way water droplets will not fall into the tray while pouring). Pour the molten chocolate over the parchment paper.

10. Sprinkle the chopped nuts and seeds. Press gently so they are not left loose. Sprinkle pink Himalayan salt.

11. Refrigerate for an hour or two or until well set.

12. Chop with a knife or break with your hands. Keep refrigerated in an air-tight container.

---

If you happen to try this Nutty Dark Chocolate Bark Recipe; leave a comment, let me know how it turned out.

Click a picture, post on Instagram and mention @theredplatechronicles , I would love to see your creation.

See more of my work on the Instagram hashtag #trpc and follow me on

Have a great day!
Love
M❤️

---

• Coriander Pesto on Toast | Pesto sauce without cheese and basil leaves
  Coriander leaves have to be one of the most indispensable herbs in every Indian kitchen… don’t you all agree?! Without a sprinkle of finely chopped […]
• Choco-Besan Laddu | Besan laddu with chocolate truffle center
  Besan laddus are a family favourite here and I’m sure you are making them too this Diwali. Here’s a fusion mithai… Our humble besan laddu […]
• Nylon Sabudana Chivda
  My Diwali snacks and sweets preparation starts with savouries that can be made in larger quantity and stored through the festival and beyond! In the […]
• Carrot Upma
  The tale of simple meals after the festival and the staycation… coming back home to a fridge calling for attention… spotted a few almost lifeless […]
• 37+ Snacks Recipes
  Snacks are the small servings of food served between meals. I bet most of us cannot do without a snack here and there through the […]