epicurious5.0
Dark Chocolate Flax Bark
Crunchy, seedy flax crackers get topped with dark chocolate and a showering of sea salt for the ultimate sweet and salty snack.
👥 8 Servings⏱️ Prep & Cook: 1h👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●oven
- ●baking sheet
- ●spatula
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 325°. Pulse 1½ cups brown flaxseed in a blender until about a third are cracked into a flour-like consistency. Transfer to a large bowl and mix in ½ cup raw shelled sunflower seeds and/or pumpkin seeds (pepitas), 2 tsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ cup vegetable oil, and ¾ cup boiling water. Let sit ⏱️ 10 minutes to thicken.
½ cups brown flaxseed1. vanilla extract2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
2
Pour mixture into center of a parchment-lined rimmed baking sheet; using an offset spatula lightly coated with oil, spread into a thin layer (it will almost reach the sides). Bake cracker until crisp in the center and surface is golden, 45–⏱️ 50 minutes. Let cool.
3
Pour 1 cup semisweet or bittersweet chocolate chips, melted, slightly cooled, over cracker and spread into a thin layer with offset spatula. Let sit until partially set, about ⏱️ 1 hour.
semisweet or bittersweet chocolate chips, melted, slightly cooled1 cup
4
Top with flaky sea salt, crushed freeze-dried fruit of choice, and/or chopped unsalted roasted nuts of choice, as desired, then let sit until chocolate is completely set, about ⏱️ 1 hour. Break bark into pieces.
Flaky sea salt, crushed freeze-dried fruit of choice, and/or chopped unsalted roasted nuts of choice (for topping; optional)
5
Do Ahead: Bark can be made 3 days ahead. Store airtight at room temperature.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...