Dark Chocolate Superfood Bark

By Stephanie Kay, Registered Holistic Nutritionist

Gluten-Free, Paleo

Serves 8-10


  • 300 grams dark chocolate (70% or more)
  • 3 tablespoons goji berries
  • 3 tablespoons pumpkin seeds
  • 1 tablespoons shredded coconut
  • 2 tablespoon flaked coconut
  • 1⁄4 teaspoon flaky sea salt


  1. Over a double boiler on medium heat, or a saucepan with a boiling water and a glass bowl on top, melt the chocolate.
  2. Break the bars of chocolate into smaller pieces to help it melt faster. Avoid turning the heat up too high as it may cause the chocolate to burn.
  3. Line a baking sheet with parchment paper.
  4. Once the chocolate it melted, pour the chocolate over the parchment paper, smoothing it out so it is about 1⁄4 inch thick.
  5. Top the chocolate with goji berries, pumpkin seeds and coconut, and sprinkle with a few pinches of sea salt to help bring out the flavor.
  6. Transfer the baking sheet to the fridge or freezer for a few hours until the chocolate has solidified.
  7. Once solidified, break bark into pieces.
  8. The bark can be stored in the fridge or freezer in an air-tight container.
  9. Enjoy!