Honey Sesame Dark Chocolate Bark
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Crispy, crunchy, and sweetened with honey and maple syrup. This Honey Sesame Dark Chocolate Bark is loaded with healthy fats, seeds, and a layer of dark chocolate for a gut healthy sweet treat that you can eat any time of day!
If you’re looking for more healthy snack recipes, be sure to check out some of my other favorites like my Homemade Cinnamon Roasted Almonds, Homemade Toasted Coconut Chips, or my Garlic Ranch Pretzels.
Table of Contents
Why You'll Love This Recipe
Crunchy: This Honey Sesame Dark Chocolate Bark is crispy and crunchy! This is an addicting snacking bark that you will love!
No Refined Sugar: This Honey Sesame Dark Chocolate Bark is made with honey and maple syrup. There is no refined sugar, so it makes a delicious sweet treat if you are staying away from refined sugar or don’t eat it all the time.
Healthy Fats: This Honey Sesame Dark Chocolate Bark is full of healthy fats like coconut, pumpkin seeds, and extra virgin olive oil! These healthy fats will keep you full, while also satisfying your sweet craving.
Dark Chocolate: Need I say more? I’m a chocoholic and dark chocolate is my fave! I love the combination of the dark chocolate with the sweet honey and coconut! This turns this bark from a snack into a snackable dessert.
Ingredients
Food to Live Organic Unsweetened Wide Flake Coconut
Food to Live Organic Unsweetened Fine Shredded Coconut
Terrasoul Organic Hulled Sesame Seeds
Carapelli Organic Extra Virgin Olive Oil
Food to Live Organic Roasted & Salted Pumpkin Seeds
Nuts.com Organic Mini Chocolate Chips
Tools Needed
Kana Quarter Sheet Pan (get 10% off with code MIMIBAKES)
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
Small Pot
Large Mixing Bowl
Spatula
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Step by Step Instructions
Step 1
Preheat the oven to 325°F. Line a quarter sheet pan with parchment paper, let it fold over the sides as this will make it really easy to remove (see video).
Step 2
In a medium bowl, add the wide flake coconut, fine shredded coconut, pumpkin seeds, and sesame seeds. Mix together.
Step 3
In a small pot add the olive oil, honey, and maple syrup and heat over medium heat, stirring until the honey has melted completely. Remove from the heat and pour over the coconut mixture. Stir to combine completely.
Step 4
Transfer the mixture to the prepared baking pan and spread evenly. Bake for 30 to 35 minutes or until the mixture is golden brown. (Be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 5
Once the baking sheet comes out of the oven, immediately add the mini chocolate chips on top, making sure to evenly spread them. Let them sit for a few minutes, then using a spatula spread them as they melt so there’s an even layer of chocolate on top.
Step 6
Allow the bark to cool completely before breaking it up into pieces. Store in a cool dry place (or in the fridge) for up to 2 weeks.
FAQ's
Yes, if you want to use milk or white chocolate both of these would also be delicious!
Yes, feel free to swap out different seeds if you prefer sunflower seeds or black sesame seeds instead.
This bark is best stored in an airtight container in the fridge. You can also freeze this too!
Craving More?
Honey Sesame Dark Chocolate Bark
Ingredients
- 85 grams unsweetened wide flake coconut
- 57 grams unsweetened fine shredded coconut
- 113 grams roasted and salted pumpkin seeds
- 85 grams sesame seeds
- ¼ cup extra virgin olive oil
- 85 grams raw honey
- 22 grams maple syrup
- 284 grams mini dark chocolate chips
Instructions
- Preheat the oven to 325°F. Line a quarter sheet pan with parchment paper, let it fold over the sides as this will make it really easy to remove (see video).
- In a medium bowl, add the wide flake coconut, fine shredded coconut, pumpkin seeds, and sesame seeds. Mix together.
- In a small pot add the olive oil, honey, and maple syrup and heat over medium heat, stirring until the honey has melted completely. Remove from the heat and pour over the coconut mixture. Stir to combine completely.
- Transfer the mixture to the prepared baking pan and spread evenly. Bake for 30 to 35 minutes or until the mixture is golden brown.
- Once the baking sheet comes out of the oven, immediately add the mini chocolate chips on top, making sure to evenly spread them. Let them sit for a few minutes, then using a spatula spread them as they melt so there’s an even layer of chocolate on top.
- Allow the bark to cool completely before breaking it up into pieces.
- Store in a cool dry place (or in the fridge) for up to 2 weeks.
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