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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.