Honey Sesame Dark Chocolate Bark
Crispy, crunchy, and sweetened with honey and maple syrup. This Honey Sesame Dark Chocolate Bark is loaded with seeds and a layer of dark chocolate for a healthy dessert that you can eat any time of day!
If you’re looking for more homemade candy recipes, be sure to check out some of my other favorites like Homemade Marshmallows Without Eggs, Easy Vegan Peanut Brittle Without Corn Syrup, Pink Peppermint Ice, Peanut Turtle Candy, or Puppy Chow Candy Clusters.
A Quick Look At The Recipe
- Recipe Name: Honey Sesame Dark Chocolate Bark
- Ready In: 40 minutes
- Makes: 12 servings
- Main Ingredients: dark chocolate, coconut, honey, pumpkin seeds
- Flavor Profile: rich dark chocolate, sweet honey and coconut
- Dietary Info: gluten free, dairy free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: crispy, crunchy, full of dark chocolate and honey
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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 healthy dessert if you are staying away from refined sugar or don’t eat it all the time.
- Olive Oil: I use organic extra virgin olive oil, making this sesame chocolate bark free of seed oils. This is the ultimate light dessert!
- 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 healthy snack recipe into a sweet treat.
If you're a fan of dark chocolate and love classic chocolate bars like Strawberry Chocolate Bars, Salted Almond Dark Chocolate Bars, or Homemade Crunch Bars, then you'll love this twist on simple chocolate.
This crispy, crunchy seed bark is coated generously in dark chocolate. So, it's like eating a chocolate bar but with a little something extra! A little crunch, a little chocolate and a lot of goodness!
Ingredients
- Coconut: I use two kinds of coconut, organic unsweetened wide flake coconut and organic unsweetened fine shredded coconut.
- Honey: I use organic raw honey for a sweetener. This also helps keep this bark together!
- Maple Syrup: Organic maple syrup is the other sweetener that I use so this bark has no refined sugar, but just the right amount of sweetness.
- Dark Chocolate: I use organic mini dark chocolate chips. But, you can also use a dark chocolate bar that's chopped up too.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips
- I make this on a quarter sheet pan, but you can easily double the recipe and bake it on a half sheet pan (it's so good you may want more!).
- Feel free to use sunflower seeds in place or in addition. As long as the total weight of seeds is the same, you can use any variety you like.
- Store in an airtight container in the fridge. You can also freeze this as well if you want it to last longer.
How to Make Honey Sesame Dark Chocolate Bark
- 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. (Be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
- 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.
How to Store
This homemade bark is best stored in the fridge because we're not tempering the chocolate. So, I like to store in an airtight container in the fridge. You can also freeze this. It freezes very well, just like Sea Salt Dark Chocolate Cashew Clusters or Healthy Chocolate Peanut Butter Cups!
Honey Sesame Dark Chocolate Bark 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. You could also replace some of the seeds with nuts like almonds, walnuts, or cashews.
You can replace the honey with agave if you want to make this vegan.
Yes, you can make this in advance. Store in the fridge if you're making just a few days in advance. Or, if you want to make weeks in advance, you can freeze it in an airtight container.
More Chocolate Candy Recipes
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Honey Sesame Dark Chocolate Bark
Equipment
- Digital Food Scale
- Mixing Bowl
- Quarter Sheet Pan
- Parchment Paper Sheets
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.
Video
Notes
- I make this on a quarter sheet pan, but you can easily double the recipe and bake it on a half sheet pan (it's so good you may want more!).
- Feel free to use sunflower seeds in place or in addition. As long as the total weight of seeds is the same, you can use any variety you like.
- Store in an airtight container in the fridge. You can also freeze this as well if you want it to last longer.
Nutrition
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This is SO good!