1 min read

Chocolate Bark

Roasting the nuts brings out their flavour and crunch. Macadamias, almonds, pumpkin seeds and pecans work well together.

Natural nuts have no additives. If you use pre-roasted nuts, double-check they do not contain unhealthy vegetable oils such as peanut or canola oil.

Prep time: 5 minutes Cook time: 15 minutes


  • 250g (1 cup) natural mixed nuts and seeds
  • 100g dark chocolate, 85% cocoa
  • 1/2 tsp salt


  1. Preheat your oven to 180°C/356°F.
  2. Evenly distribute the nuts and seeds on a baking tray, and place them in the oven. 
  3. After 5 minutes, check the nuts and stir them, they should be starting to smell nutty and crackle by now. If they need more time, set a timer and check them again in 3 and 5 minutes. They should not need longer than 10 minutes in total to roast. Remove the nuts and seeds from the oven and allow to cool a little.
  4. Meanwhile, melt the chocolate in a water bath: add about 2 cm of water to a wide saucepan, place your chocolate in a smaller saucepan or heatproof bowl that fits inside the larger saucepan. Bring the water to a simmer then turn off the heat and let the chocolate sit in the water bath until it melts. A small amount of stirring with a spatula will help. 
  5. Spread the nuts and seeds out evenly on a sheet of baking paper on a tray, and pour the melted chocolate over them. Sprinkle some salt on top. 
  6. Refrigerate until the chocolate is set. 
  7. Remove from the fridge and break into pieces.
  8. Leftovers are best stored in a container in the fridge.

Join the leading evidence-based, doctor-led program transforming the health of Australians. Start your free trial today.

Start your free trial here.