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Cozy Spiced Pumpkin Seed Trail Mix Bark

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A cozy, spiced pumpkin seed trail mix bark made with dark chocolate, toasted pumpkin seeds, warm spices, dried fruit, and nuts. Perfect for snacking, gifting, or cozy nights in.

Ingredients

Scale
  • 12 oz (340g) dark chocolate chips (60-70% cacao)
  • 1 cup (140g) raw pumpkin seeds (hulled pepitas)
  • 1 tablespoon (15ml) coconut oil
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon cayenne pepper (optional)
  • ½ teaspoon sea salt (plus extra flaky salt for finishing)
  • ½ cup (60g) dried cranberries
  • ¼ cup (40g) dried apricots, chopped
  • ¼ cup (30g) chopped pecans
  • ¼ cup (20g) unsweetened shredded coconut (optional)

Instructions

  1. Toast the pumpkin seeds and spices: Heat a small skillet over medium heat. Add raw pumpkin seeds, ground cinnamon, ground ginger, cayenne pepper, and ¼ teaspoon sea salt. Stir constantly for 3-4 minutes until seeds start to pop and smell fragrant. Remove from heat and let cool in the pan.
  2. Prepare your baking sheet: Line a rimmed baking sheet (13×18 inch) with parchment paper, extending up the sides slightly.
  3. Toast the pecans and coconut (optional): In the same skillet, add chopped pecans and shredded coconut. Toast over medium heat for 2-3 minutes, stirring frequently, until coconut is golden and pecans smell nutty. Set aside to cool.
  4. Melt the chocolate: Fill a small saucepan with about an inch of water and bring to a simmer. Place a heatproof bowl on top (bottom not touching water). Add dark chocolate chips and coconut oil. Stir occasionally until smooth and glossy, about 3-5 minutes. Alternatively, microwave in 30-second bursts at 50% power, stirring between each.
  5. Spread the chocolate: Pour melted chocolate onto prepared baking sheet. Use a spatula to spread into an even rectangle about ¼ inch thick.
  6. Add the toppings: While chocolate is still wet, sprinkle toasted pumpkin seeds evenly over surface. Follow with dried cranberries, chopped dried apricots, toasted pecans, and shredded coconut. Press gently into chocolate with fingertips or back of a spoon.
  7. Finish with salt: Sprinkle a pinch of flaky sea salt over the top.
  8. Let it set: Place baking sheet in refrigerator for at least 30 minutes, or until chocolate is firm. For quicker setting, use freezer for 15 minutes.
  9. Break into pieces: Once fully set, lift parchment paper out of pan. Peel away from edges, then break bark into irregular pieces with your hands. Store in an airtight container in the refrigerator.

Notes

Toast pumpkin seeds carefully as they burn quickly. Do not overheat chocolate to avoid seizing. Have all toppings ready before melting chocolate. Bark can be stored in refrigerator for up to 2 weeks or frozen for up to 3 months. Flavors improve after a day or two.

Nutrition

Keywords: pumpkin seed bark, trail mix bark, spiced chocolate bark, dark chocolate bark, fall snack, holiday gift, easy bark recipe

Find it online: https://leilameals.com/cozy-spiced-pumpkin-seed-trail-mix-bark/