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Loaded Dark Chocolate Autumn Bark

Loaded Dark Chocolate Autumn Bark

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Leanne
  • Prep Time: 5
  • Total Time: 35 (includes 30 minutes to set up)
  • Yield: 12 - 15 pieces
  • Category: Dessert; Snack


This Loaded Dark Chocolate Autumn Bark takes just 5 minutes to make and is “loaded” with lots of clean eating ingredients like almonds, pumpkins seeds, coconut chips, quinoa and dried cranberries. Add the dark chocolate and sea salt, and this bark is irresistible!


  • 6 oz dark chocolate, chopped (at least 70% cacao)
  • 1 tbsp virgin, cold pressed coconut oil
  • 1 cup raw almonds
  • 1/2 cup coconut chips
  • 2 tbsp uncooked quinoa
  • 1 tbsp dried orange peel
  • 1 tbsp maple flakes
  • 1/2 tsp sea salt
  • 1/3 cup raw pumpkin seeds
  • 1/4 cup dried cranberries


  1. Add the chocolate and coconut oil to a small sauce pan and melt over low heat until smooth. (See notes below on melting chocolate).
  2. Remove from heat and stir in the almonds, coconut chips, quinoa, orange peel and maple flakes. Once combined, spread out on a baking sheet lined with wax paper. Sprinkle the sea salt, pumpkin seeds and cranberries on top and lightly press into the mixture with the back of a spoon.
  3. Place the bark in the freezer for half an hour, or until set up. Break into pieces and store in an airtight container in the fridge or freezer.


  1. When it comes to melting chocolate, many sources suggest a double boiler or the microwave. Depending on the recipe, sometimes I melt the chocolate in the microwave in 20-30 second intervals, stirring in between, until the chocolate is melted and smooth. I find this usually works best with chocolate chips. Shamefully, I never break out my double boiler to melt chocolate. If it’s chocolate chips, chunks or squares, I normally just melt it in a sauce pan over direct heat. This does risk burning the chocolate, but I find if I use the lowest heat possible and stir the chocolate constantly, it never burns. While this is my method, feel free to use a double boiler or microwave to melt the chocolate for this recipe.
  2. For this recipe, I’ve used both Baker’s Dark Chocolate (70% cacao) and Laura Secord mini chocolate chips (70% cacao). Both worked well, although the Laura Secord chips did have a darker, richer chocolate taste.
  3. I found both the dried orange peel and maple flakes at Bulk Barn.