White chocolate bark with cranberry and pumpkin seeds

Prep 15 min
Total 35 min
Serves 8



200 g
white chocolate, coarsely chopped
1 tbsp
1/4 cup
toasted pumpkin seeds
3 tbsp
dried cranberries, roughly chopped
dried apricots, finely chopped


  • LINE a baking sheet with parchment. Microwave chocolate with coconut oil on medium in a medium bowl, stirring every 30 sec, until smooth, about 2 min.
  • POUR chocolate onto prepared baking sheet. Use a spatula to spread mixture into an 8 × 8-in. square. Smooth top.
  • SPRINKLE with pumpkin seeds, cranberries and apricots.
  • FREEZE until firm, at least 20 min. Break white chocolate bark into pieces, and serve with pumpkin crème brûlée.


Calories 190, Protein 3 g, Carbohydrates 20 g, Fat 12 g, Fibre 1 g, Sodium 24 mg.

How to toast pumpkin seeds

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