This Superfood Bark is something I threw together with a bunch of ingredients I needed to use up. I had some leftover baking goodies (raw pumpkin seeds, goji berries, unsulphered shredded coconut) which I had purchased in bulk a while ago that I didn’t want going stale or rancid. I used my own recipe for Coconut Oil & Pumpkin Seed Butter Fudge as my guide and just changed up the ingredients. And oh my goodness, I think I may have just stumbled upon my family’s new favourite snack in the process. Seriously, I ended up making a second batch right away because the first one was devoured instantly.
This recipe has something for everyone. My kid liked it because it was sweet, my partner liked it because it was salty, and I liked it because it had pleasantly bitter earthiness to it. Best of all, it’s also naturally gluten-free, dairy-free, grain-free, nut-free, and vegan.
1/2 cup Omega Nutrition Pumpkin Seed Butter
1/2 cup Omega Nutrition Coconut Oil
2 tsp Omega Nutrition Matcha Green Tea powder
1 Tbsp cocoa powder
1/4 cup organic dark maple syrup
1/2 tsp organic vanilla extract
2 Tbsp organic raw shelled pumpkin seeds
1 Tbsp goji berries
1 Tbsp unsweetened unsulphered finely shredded coconut
Before you start, line a rectangular tray or loaf pan with wax paper and set aside (Nothing too big or your bark will end up being very thin).
Then begin by adding your pumpkin seed butter and coconut oil to a small saucepan on your stovetop over Medium heat. Stir continuously, until the coconut oil has fully melted and has become well combined with the pumpkin seed butter. Add the maple syrup and stir until combined. Then add your matcha powder, vanilla extract, and cocoa powder.
Be careful not to burn the cocoa powder once it has been added. Turn down the heat on your element if necessary. Stir until the matcha and cocoa are mixed in well, with no remaining clumps.
Carefully pour this mixture from your saucepan into the tray you lined with wax paper, making sure that it is evenly distributed throughout.
Scatter your pumpkin seeds, goji berries, and shredded coconut across the surface as evenly as possible. You could easily add other similar goodies from your pantry here as well.
Place your tray into the freezer for approximately 1.5 hours (or into the fridge for closer to 3 hours).
When the mixture has finished setting completely, use the wax paper to lift it out of your tray. Peel away the paper and break the bark into appropriately sized or relatively even pieces.
The bark will last for at least 1 week if kept refrigerated but I highly doubt it will be around for that long! 😉