Easy Chocolate Bark with Curry, Pepitas, and Coconut Flakes
Easy Chocolate Bark with Curry, Pepitas, and Coconut Flakes is a sweet and savory combo that’s so toasty and warm, you’ll keep coming back for more.
Ingredients
- 1 teaspoon coconut oil
- 1 teaspoon Thai Yellow Curry Paste
- 10 ounces dark melting wafers
- 1/4 cup + 2 tablespoons Oven Roasted Pepitas with Curry separated
- 1/4 cup + 2 tablespoons toasted coconut flakes* separated
- 1/4 teaspoon hot madras curry powder
- 1/4 teaspoon flaked sea salt regular or smoked
Instructions
- Put water in the bottom of a double boiler, making sure that when the top part is put on, the water doesn’t touch its bottom.
- Combine the coconut oil and curry paste in the top part of a double boiler and heat on medium heat for 5 minutes, stirring with a spatula. The curry paste should smell very aromatic and the coconut oil should be melted and have turned a pale yellow color.
- Turn off the heat and let the mixture cool a little while you prepare the baking sheet.
- Line a baking sheet with parchment paper.
- Add the chocolate melting wafers into the double boiler. Turn the heat on low and melt the chocolate completely, stirring occasionally. Take off the heat.
- Mix two tablespoons pepitas and two tablespoons of the roasted coconut flakes into the melted chocolate and then pour the chocolate onto the parchment-lined baking sheet.
- Top the chocolate with the rest of the pepitas, coconut, curry powder, and salt.
- Let the chocolate cool and set completely before breaking up into pieces. Cover and store at room temperature.
Notes
To toast the coconut, heat it on medium-high heat stirring often until the coconut is browned and crispy.