Dark Chocolate Blackberry Bark
A no-cook dessert that combines rich dark chocolate and juicy blackberries for a decadent, antioxidant-packed treat. Crisp, cool, and perfect for sharing on warm evenings under the stars.
Equipment
- small saucepan or heatproof bowl
- parchment paper
- camp cutting board
- cooler
Ingredients
- 8 oz dark chocolate chopped or chips
- 1/2 cup fresh blackberries halved if large
- 2 tbsp roasted pumpkin seeds
- 1 tbsp coarse sea salt
- 1 tsp coconut oil optional, for smoother melting
Instructions
- Line a flat plate or camp cutting board with parchment paper.
- Melt the dark chocolate (and coconut oil, if using) in a heatproof bowl set over a pot of simmering water, or carefully over low camp stove heat, stirring until smooth.
- Pour the melted chocolate onto the parchment and spread into a 1/4-inch-thick rectangle.
- Scatter blackberries and pumpkin seeds evenly over the chocolate. Sprinkle with coarse sea salt.
- Transfer to a cooler to set for 20 minutes, or until firm. Break into pieces to serve.
Notes
For hot weather, set the bark in a cooler to harden quickly. If blackberries are especially juicy, pat dry with a towel before adding to the chocolate. Use a camp knife to break the bark into rustic shards.
Nutrition
Calories: 239kcal | Carbohydrates: 17.4g | Protein: 6.8g | Fat: 18.9g | Saturated Fat: 7g | Sodium: 942mg | Fiber: 5.1g | Sugar: 8.8g