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+ servings

Dark Chocolate Bark with Apricots and Candied Pepitas

Author - Serena Wolf
Prep Time: 45 minutes
Cook Time: 15 minutes
Yields: 10 -12 servings


  • ½ cup pepitas aka raw shelled pumpkin seeds
  • 2 teaspoons liquid coconut oil
  • 2 tablespoons good quality maple syrup
  • 1/8 teaspoon ground cinnamon
  • Pinch of cayenne pepper optional
  • ¼ teaspoon coarse sea salt
  • 14- ounces good quality dark chocolate at least 70% cacao FYI, that’s 4 3.5-ounce chocolate bars)
  • 2/3 cup dried apricots chopped


  • Pre-heat your oven to 300 degrees. Line a baking sheet (any size will do) with parchment. Line a second large baking sheet (or baking dish/pan) with foil.
  • In a bowl, stir together the coconut oil, maple syrup, cinnamon, cayenne (if using) and pepitas. Spread the mixture in an even layer on the parchment-lined baking sheet and sprinkle with sea salt. Bake for 15 minutes, remove from the oven, and let cool completely. Once cool, break up any pepita clumps with your hands. (Some maple syrup shards in the mix are a good thing!)
  • Now it’s time to melt the chocolate! You can do this in a double-boiler or microwave, the choice is yours. If using the microwave method, chop the chocolate into small pieces and place them in a large microwave-safe glass bowl. Microwave in 20-second intervals, stirring after each one, until the chocolate is completely melted. (This should take about 2 minutes.)
  • Pour the melted chocolate onto the foil-lined baking sheet and smooth it out with a spatula. Evenly sprinkle the candied pepitas and chopped apricots over the chocolate. (You don’t have to use all the pepitas and apricots if you want a higher ratio of chocolate to toppings, okay?)
  • Let the bark stand at room temperature for 3-hours until set, or pop it in the fridge for 30 minutes. (I’d go with the latter if I were you.) Peel off the foil, and break bark into whatever size pieces you’d like. Go to town on your fancy homemade treat, or refrigerate bark in an airtight container until you’re ready to dive in.