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Sprouted Buckwheat Chocolate Bark

Dark chocolate with the perfect crunch, what's not to love?
Sprouted Buckwheat Chocolate Bark

Chocolate bark is one of the easiest things to make, and this sprouted buckwheat version is no exception! Sprouted buckwheat may not be an ingredient you’re used to pairing with chocolate, but trust me, this bark is the perfect combination of flavours and textures. When buckwheat is sprouted it becomes light and crunchy, giving this recipe a texture almost like crispy rice chocolate. When paired with the rich dark chocolate, tart and chewy cranberries, nuts and pumpkin seeds, it becomes as pretty as it is delicious!

A few things to take into consideration for the recipe:

  • Set a timer and not overtoast the buckwheat/nuts, they can go from perfect to burnt pretty quickly – you want very lightly browned (yes, this tip comes from getting distracted and over toasting more than one batch…whoops!) 
  • Do not overcook the chocolate or it will seize and go lumpy. The preferred method is stirring constantly over a double boiler, removing from the heat before fully melting, then stirring until smooth. If you do not have a double boiler you can also set a glass bowl over a pot of water, making sure the water doesn’t touch the bowl. You can also use a microwave, but take it out and stir every 20-30 seconds and stop before it melts completely, then stir until smooth. 
That’s it! About 5 minutes of work and 30 minutes of waiting patiently and you’ve got a delicious, crunchy, sprouted buckwheat snack. It’s a wonderful, unique addition to any cookie tray.

Sprouted Buckwheat Chocolate Bark

Dark chocolate with the perfect crunch, what's not to love?
Prep Time: 5 minutes
Cooling Time: 30 minutes

What You'll Need:

  • ¼ cup Second Spring Organic Sprouted Buckwheat
  • ¼ cup pecans, roughly chopped
  • ¼ cup pumpkin seeds, roughly chopped
  • ¼ cup dried cranberries
  • 2 cups (250g) chopped dark chocolate (or dark chocolate chips)

How To Make It:

  • Preheat oven to 350°. Add pecans, pumpkin seeds and sprouted buckwheat to a baking sheet and bake for 5-6 minutes or until very lightly browned, stirring once halfway.
  • While that's toasting, carefully melt dark chocolate in a double boiler or microwave in 20-30 second increments. Remove from heat when it's almost melted and continue stirring until smooth.
  • Add dried cranberries to the toasted mixture and set aside a ¼ cup. Fold the remaining mixture into the melted chocolate and spread evenly onto a parchment lined baking tray. Sprinkle the reserved ¼ cup on top and press down lightly.
  • Refrigerate for 30 minutes or until chocolate has hardened. Remove from fridge and break into small pieces with your hands or a sharp knife. Store leftovers in an airtight container in the fridge.
Have you made this recipe? Tag @secondspringfoods on Instagram!
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