Healthy Holiday Bark
This decadent, fudgy and crunchy Healthy Holiday Bark has all the fix-ins: roasted pumpkin seeds, creamy dark chocolate, and a delicious matcha swirl. It’s a quick & easy, paleo, vegan and allergen-friendly holiday treat!
Servings 8
Calories 356kcal
Ingredients
Chocolate Base
- 1 cup dark chocolate chips
- 2 1/2 tablespoons coconut oil
- 1/4 cup canned coconut milk
Matcha Drizzle
- 1/2 cup canned coconut milk
- 2 teaspoons matcha powder
- 2 teaspoons coconut oil
Pumpkin Seeds
- 1 teaspoon coconut oil
- 1 cup pumpkin seeds
Toppings
- 1/4 cup unsweetened coconut flakes
Instructions
- Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Using a double boiler or a glass bowl in the microwave, melt the chocolate chips and coconut oil together. Stir in the coconut milk. Set aside.
- In another small bowl, whisk together the matcha drizzle ingredients. Set aside.
- In a medium frying pan, add coconut oil and coat the bottom. Add the pumpkin seeds. Toast on the stove for 10-15 minutes until they begin to turn golden brown and start making a popping noise. Add the pumpkin seeds to the chocolate mixture.
- Pour chocolate and pumpkin seeds mixture onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
- Drizzle the matcha mixture over the base. Sprinkle coconut flakes over the top. Transfer to the freezer to set for at least 30-45 minutes.
- Cut into triangles or squares and serve directly from the freezer.
Notes
This recipe would also work with sunflower seeds instead of pepitas.
Nutrition
Calories: 356kcal | Carbohydrates: 20g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Sodium: 6mg | Fiber: 4g | Sugar: 14g