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