Nuts and Nibs Salted Dark Chocolate Bark
Prep time: 30 mins
Total time: 30 mins
  • 8 oz dark chocolate 70 percent or higher (I used Sunspire Organic Unsweetened Baking Bars sweetened with sweetleaf powder stevia)
  • ½ cup raw macadamia nuts
  • ⅓ cup raw pumpkin seeds
  • 2 tablespoons raw cacao nibs
  • fleur de sel sea salt for sprinkling
  1. Set out a baking tray and line it with parchment paper
  2. Chop up chocolate and place it in a microwave safe medium sized bowl and microwave it for 30 seconds and then stir for a while to distribute the heat evenly.
  3. Place back in the microwave for 20 more seconds and stir again until the heat is evenly distributed.
  4. The chocolate should be melted by now but if it isn't then keep microwaving at 10 second intervals and stirring in between each interval until almost melted and keep stirring and it will incorporate and continue melting. (try not to overheat it as we are trying to temper the chocolate right now)
  5. If your adding stevia to your chocolate make sure it's powdered pure stevia extract with no additives and carefully stir it in the melted chocolate at this point otherwise skip this step.
  6. Pour chocolate into the center of parchment lined baking sheet and spread around slightly thinly so the chocolate isn't too thick in any parts into a rectangle shape about 12x10 inches in size.
  7. Once spread evenly sprinkle macadamia nuts all around the freshly spread melted chocolate followed by sprinkling the pumpkin seeds, raw cacao nibs evenly all around the melted chocolate. After that sprinkle the fleur de sel or flaky sea salt very sparingly evenly around the melted chocolate. (remember when using the salt not to use to much we are just adding a ever so slight salty undertone so keep it super sparing when you sprinkle it.)
  8. Once everything is evenly sprinkled around the chocolate place baking sheet into the refrigerator for 20 minutes or until completely hardened.
  9. Take the hardened chocolate out and break it up into medium pieces by snapping in random spots (make sure the broken pieces arent to big or to small, you want pieces you can eat within 2-3 small bites)
  10. Place broken chocolate bark into a large mason jar or storage container and store in the fridge.
Recipe by Slim Palate at