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Crunchy Seed Bark With Tortillas and Chocolate

Crunchy Seed Bark With Tortillas and Chocolate
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A delightful bark combining crispy tortilla chips, savory seeds, a hint of spice, and a decadent dark chocolate drizzle.

Ingredients

Scale
  • 3/4 cup crumbled tortilla chips (about 12 chips)
  • 1/3 cup raw pumpkin seeds
  • 2 tbsp raw sesame seeds
  • 2 tbsp cumin seeds
  • 1/4 tsp ground cumin
  • 1/4 tsp chili powder
  • 1 tbsp olive oil
  • 2 tbsp honey
  • 1.5 oz dark chocolate (70% or darker)
  • 1 tsp coconut oil
  • 1/2 tsp flaky sea salt

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Crumble tortilla chips into small pieces, roughly the size of pumpkin seeds.
  3. Combine crumbled tortilla chips, raw pumpkin seeds, raw sesame seeds, cumin seeds, ground cumin, and chili powder in a bowl.
  4. Toss the ingredients together to mix thoroughly.
  5. Drizzle 1 tbsp olive oil over the mixture.
  6. Gently mix with a fork, being careful not to break up the tortilla chips further.
  7. Drizzle 2 tbsp honey over the mixture.
  8. Use an oil-coated measuring spoon to help the honey release easily.
  9. Carefully incorporate the honey into the mixture with a fork until evenly distributed.
  10. Line a sheet pan with parchment paper.
  11. Spread the coated seed and tortilla mixture onto the parchment paper.
  12. Press the mixture lightly with a fork and your fingers to form a uniform slab.
  13. Sprinkle 1/2 tsp flaky sea salt over the slab.
  14. Bake for approximately 30 minutes.
  15. Remove from oven and let the bark cool completely to room temperature.
  16. You can refrigerate for 10 minutes to speed up the cooling process if needed.
  17. Once cooled, break the bark into different sized pieces.
  18. Break 1.5 oz dark chocolate into smaller pieces.
  19. Place the broken chocolate in a small, microwavable dish with 1 tsp coconut oil.
  20. Heat the chocolate in 1-3 bursts of 20-30 seconds in the microwave.
  21. Stir the chocolate until it is completely smooth and melted.
  22. Place the broken pieces of seed and tortilla bark on a clean sheet of parchment paper.
  23. Use a spoon to drizzle the melted chocolate across the bark pieces.
  24. Place the tray of drizzled bark in the fridge for just 10 minutes.
  25. Allow the chocolate to firm up completely.
  26. Enjoy your Crunchy Seed Bark With Tortillas and Chocolate!

Notes

Ensure the bark cools completely before breaking for the best crunchy texture.
Use a fork to mix ingredients gently to avoid pulverizing the tortilla chips.
Heat chocolate in short bursts to prevent seizing.
Sprinkle flaky sea salt on the chocolate after it has firmed up slightly for best results.

Find it online: https://sweetcraftrecipes.com/crunchy-seed-bark-with-tortillas-and-chocolate/