Dark Chocolate Bark with Pumpkin Seeds and Ginger
Nutrition Score per serving
|1||lb||good quality dark chocolate, such as Callebaut or Scharffenberger, chopped|
|1⁄4||c||candied ginger, chopped|
|1⁄2||c||raw pumpkin seeds|
|1⁄8||t||freshly grated nutmeg|
Pour melted chocolate on the parchment or wax paper, then sprinkle ginger, pumpkin seeds, and cranberries evenly over the top. Finish with the cinnamon, nutmeg and sprinkle of sea salt. Place in the refrigerator to set for 15 minutes. Remove and allow to fully cool on the counter about one or two hours. Break into bite size pieces.
Store in a covered container in a cool area for up to five days (if it lasts that long!) or place in refrigerator to keep longer.
Recipe courtesy of Kendra Peterson, Chef and owner of Drizzle Kitchen in Chicago.