6 years ago

Super Seed Chocolate Bark

This dessert is packed with good-for-you seeds for a satisfying crunch. Finally, a treat you don’t have to feel guilty about!

8 servings
Preparation time: 20 minutes


  • ¼ cup Lunds & Byerlys Raw Sunflower Seeds
  • 1 tablespoon Lunds & Byerlys Quinoa, uncooked
  • 1 tablespoon hemp seeds
  • 1 tablespoon Lunds & Byerlys Sesame Seeds
  • 1 tablespoon chia seeds
  • 8 ounces 70% cacao bittersweet chocolate
  • ⅛ teaspoon Lunds & Byerlys Sea Salt


  1. Rinse quinoa under tap water using a fine-mesh strainer for about 15 seconds.
  2. Heat a dry skillet over medium-high heat; add quinoa and sunflower seeds. Toast, stirring occasionally, until the quinoa seeds start to pop (2-3 minutes). Pour seeds into a bowl.
  3. Toast hemp seeds and sesame seeds in the same skillet over medium-high heat, stirring frequently (about 45 seconds). Add to bowl with quinoa and sunflower seeds.
  4. Add chia seeds and toss to combine.
  5. Break chocolate into pieces and place into a microwave-safe bowl. Microwave on lowest setting for 30 seconds; continue cooking in 20-second bursts, stirring mixture well after each, until chocolate is melted.
  6. Pour melted chocolate onto a parchment paper-lined baking sheet; smooth out into a thin, even layer (it will not cover the entire sheet pan).
  7. Evenly sprinkle seed mixture over chocolate.
  8. Sprinkle the mixture evenly with sea salt.
  9. Let stand at room temperature until set, 2 hours or more. Break into 8 pieces. Store in an
    airtight container in the refrigerator.