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

Issue: October 2016

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Photo credit: Photo, Erik Putz.

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