- 20g pumpkin seeds
- 20g sunflower seeds
- 2 tbsp sesame seeds
- handful goji berries
- 1 tsp sea salt flakes
- 350g good quality dark chocolate (70% cocoa minimum)
In a small bowl, combine the seeds, berries and sea salt.
Break up the chocolate and place in a heatproof glass bowl and melt slowly over a saucepan of simmering water.
Once the chocolate has melted, pour it out onto a baking tray lined with greaseproof paper and sprinkle over the salty seed and berry mix – sprinkle from a height of 30cm to get an even spread.
Place the bark in the fridge and allow it to set for 20-30 minutes, before breaking it up into shards.