This one is for the chocolate lovers. Want something sweet and chocolaty with a positive net impact on your health and your taste buds? Try this delicious twist on holiday chocolate bark by
The Movement Menu:

This decadent, fudgy and crunchy Healthy Holiday Bark has all the fix-ins: roasted pumpkin seeds, creamy dark chocolate, and a delicious matcha swirl. It’s a quick & easy, paleo, vegan and allergen-friendly holiday treat!

Prep Time: 5 minutes | Cook Time: 20 minutes | Chilling: 45 minutes

Total Time: 1 hour 10 minutes | Servings: 8

Author: Monica Stevens Le of The Movement Menu

Ingredients

Chocolate Base

1 cup dark chocolate chips
2 1/2 tablespoons coconut oil
1/4 cup canned coconut milk

Matcha Drizzle

1/2 cup canned coconut milk
2 teaspoons matcha powder
2 teaspoons coconut oil

Pumpkin Seeds

1 teaspoon coconut oil
1 cup pumpkin seeds

Toppings

1/4 cup unsweetened coconut flakes

Instructions

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Using a double boiler or a glass bowl in the microwave, melt the chocolate chips and coconut oil together. Stir in the coconut milk. Set aside.
In another small bowl, whisk together the matcha drizzle ingredients. Set aside.
In a medium frying pan, add coconut oil and coat the bottom. Add the pumpkin seeds. Toast on the stove for 10-15 minutes until they begin to turn golden brown and start making a popping noise. Add the pumpkin seeds to the chocolate mixture.
Pour chocolate and pumpkin seeds mixture onto the prepared baking sheet, spreading with a rubber spatula into a smooth layer.
Drizzle the matcha mixture over the base. Sprinkle coconut flakes over the top. Transfer to the freezer to set for at least 30-45 minutes.
Cut into triangles or squares and serve directly from the freezer.

Notes

This recipe would also work with sunflower seeds instead of pepitas.

Nutrition