Dark Chocolate Bark with Seeds and Dried Cherries
Snappy dark chocolate studded with toasted seeds and tart dried cherries. Ready in minutes and easy to gift.
- Time20 min plus setting
- LevelEasy
- Costabout £0.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Line a baking tray with baking paper. Toast the pumpkin and sunflower seeds in a dry frying pan over a medium heat for 3 minutes until they smell nutty and the pumpkin seeds begin to pop. Tip onto a plate to cool.
3 min - 2
Melt two thirds of the chocolate in a heatproof bowl over a pan of barely simmering water, stirring. Take off the heat and stir in the rest, a little at a time, until smooth and glossy.
- 3
Pour onto the tray and spread to about 4 mm thick.
- 4
Scatter over the seeds, cherries and sea salt straight away and press lightly so they stick.
- 5
Chill for 30 minutes until completely hard.
30 min - 6
Break into rough shards. Keep in a cool place or the fridge for up to 2 weeks.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
