Go Back
+ servings
Print Recipe

Dark Chocolate Bark with Raspberries and Pumpkin Seeds

yield 6

  • 8 oz dark chocolate
  • 1/3 cup raw, shelled pumpkin seeds
  • 1/4 cup freeze-dried raspberries (crumbled pieces are ok)


  1. Break or cut chocolate into small pieces, roughly ½ inch pieces or smaller. Place in a medium glass bowl.
  2. Melt the chocolate. You can either melt over the stovetop, by setting the bowl of chocolate over a small saucepan with simmering water and stirring with a spoon until melted (your bowl will need to be larger than the opening of the saucepan and the bowl should not directly touch the simmering water). Alternatively, you can melt the chocolate in the microwave, stopping to stir the chocolate every 20 seconds or so, until melted.
  3. Line a cookie sheet with parchment paper or wax paper. Pour the melted chocolate onto the paper and spread into an even layer using an offset spatula or a rubber spatula.
  4. Sprinkle with pumpkin seeds, then freeze-dried raspberries. Let cool for several hours on the counter or in the refrigerator for 20 minutes. Break into pieces and enjoy!

Recipe Notes

My preference for chocolate is Theo 85% Baking Bar. They are 4oz each, so 2 bars is enough for the full recipe. If you can’t find Theo’s 85% Baking Bar, you can do half 100% chocolate and half 70% dark chocolate and get pretty darn close. Or, simply use whatever dark chocolate you like.