If you’re looking for a simple, wholefood chocolate snack that feels indulgent yet nourishing, this Dark Chocolate & Flaxseed Crunch Bark delivers beautifully. Packed with fibre-rich flaxseed and sunflower seeds, lightly sweetened with maple syrup, and finished with a glossy layer of melted dark chocolate, it’s crisp, satisfying and naturally gluten-free.
Perfect as an afternoon pick-me-up, post-dinner bite, or gift-worthy homemade treat.
Ingredients
- 1.5 cups flaxseed
- 1 cup sunflower seeds
- 2 tablespoons maple syrup
- 2 tablespoons almond butter (optional - leave out for a school lunch friendly bark)
- ¼ cup potato starch
- 1.25 cups water
- 200g dark chocolate drops
1. Combine the water and flaxseeds in a mixing bowl. Stir well and leave to sit for approximately 10 minutes, or until most of the water has been absorbed. The mixture will thicken and become gel-like, this is what binds the bark together.
2. Add the sunflower seeds, maple syrup, almond butter (if using), and potato starch to the flax mixture. Stir thoroughly until evenly combined.
3. Line a baking tray with parchment paper. Spread the mixture thinly and evenly across the tray, the thinner it is, the crispier your bark will be.
Bake at 130°C fan-forced for approximately 45 minutes, or until evenly cooked and crisp throughout.
4. While the seed base is still hot from the oven, scatter the dark chocolate drops evenly over the surface. Allow the residual heat to melt the chocolate (this takes a few minutes).
Using a spatula or butter knife, gently spread the melted chocolate into an even layer over the bark.
5. Allow the bark to cool to room temperature, then place it in the fridge until the chocolate is fully set.
Once firm, break into rustic pieces and store in an airtight container.
Store in an airtight container at room temperature for up to one week, or in the fridge for a firmer snap.