Break into this savory-sweet chocolate bark, each piece a perfect blend of winter warmth and crunch. Break off a piece and reward yourself with the rich flavors of browned butter and sesame miso—sweet, salty, and complex, it’s a winter delight that’s both comforting and sophisticated with every bite.
ÂPreserving the crunch
For the crispiest bark, store it in an airtight container in the refrigerator. This helps maintain the snap of the chocolate and keeps the toasted sesame seeds fresh. If you prefer a softer texture, let the bark sit at room temperature for a few minutes before enjoying.
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Ingredients
- 1 cup vegan dark chocolate chips 70% cocoa or higher
- 1 Tbsp coconut oil
- 1 Tbsp white miso paste
- 1/2 tsp vanilla extract
- 2 Tbsp toasted sesame seeds
- 1 Tbsp coconut sugar
- Optional toppings: unsweetened shredded coconut pomegranate seeds, crushed pistachios
Instructions
- Line baking sheet with parchment paper, set aside.
- In double boiler over simmering water, melt chocolate chips and coconut oil. Stir in miso paste and vanilla extract until smooth. While hot, spread chocolate mixture onto parchment-lined baking sheet. Sprinkle with toasted sesame seeds, coconut sugar, and any additional toppings, such as crushed pistachios or pomegranate seeds.
- Chill in refrigerator for 30 minutes, until hardened. Break into pieces and enjoy!
