- 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.
Protein 3 g
Carbohydrates 20 g
Fat 12 g
Fibre 1 g
Sodium 24 mg
How to toast pumpkin seeds