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Homemade Healthy Nut Bark photo

Healthy Nut Bark

This Healthy Nut Bark is a crunchy, guilt-free treat! Packed with nuts, seeds, and a touch of chocolate, it’s perfect for snacking anytime.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups raw and unsalted nuts a mix of cashews and almonds is recommended
  • 1/2 tablespoon raw and unsalted pumpkin seeds
  • 2 tablespoons honey or substitute with maple syrup for vegan option
  • 1/8 teaspoon salt enhances flavors
  • 3/4 cup chocolate chips your choice of dark, milk, or dairy-free
  • 1 teaspoon coconut oil for melting chocolate
  • Flaky sea salt optional, for topping

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Double boiler or microwave-safe bowl
  • Spatula

Method
 

Instructions
  1. Step 1: Prepare the Baking Sheet - Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper, extending over the edges for easy lifting.
  2. Step 2: Toast the Nuts and Seeds - Combine cashews, almonds, and pumpkin seeds in a mixing bowl. Spread evenly on the baking sheet and toast in the oven for about 10-12 minutes until golden and fragrant.
  3. Step 3: Combine Honey and Salt - In a small saucepan over low heat, combine honey and salt. Stir until honey is warm and runny. Remove from heat.
  4. Step 4: Combine Nuts and Honey Mixture - Transfer toasted nuts back to the mixing bowl and pour the warmed honey mixture over them. Stir to coat evenly.
  5. Step 5: Melt the Chocolate - In a double boiler or microwave-safe bowl, combine chocolate chips and coconut oil. Heat until melted and smooth.
  6. Step 6: Combine Chocolate and Nut Mixture - Pour melted chocolate over the nut mixture and stir until thoroughly combined.
  7. Step 7: Spread the Mixture - Transfer the mixture onto the baking sheet and spread it into an even layer, about 1/4 inch thick. Sprinkle flaky sea salt on top if desired.
  8. Step 8: Chill and Set - Place the baking sheet in the refrigerator for about 1-2 hours until set. Lift the parchment paper to remove the bark.
  9. Step 9: Break and Store - Break the bark into pieces and store in an airtight container at room temperature or in the fridge.

Notes

  • Store the bark in an airtight container for up to a week at room temperature.
  • For a longer shelf life, refrigerate where it can last up to two weeks.
  • Let it come to room temperature before enjoying as it may harden when chilled.