Brain Food: Chocolate Trail Mix Bark


  • 500g dark chocolate, cut into small pieces (I like Callebaut 70.5% dark chocolate)
  • 2 tbsp. coconut oil
  • 2 tbsp. instant espresso powder
  • Dried fruits, for topping. I used:
    • 3 dried apricots, sliced
    • 2 tbsp. dried blueberries
    • 15-20 dried banana slices
  • Your favorite granola for topping (I like Back To Earth’s Weeds & Seeds Superfood Mix)
  • A pinch of maldon salt for topping
  • *Herb pumpkin seeds (or your favourite nut, toasted), for topping. 

*Recipe for herb pumpkin seeds at bottom of page

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Place the dark chocolate and coconut oil in a large, microwavable bowl.

Microwave at 50% power for 1 minute, remove, and stir.

Return the chocolate to the microwave, and continue heating at 50% power in 30 second increments, stopping to stir each time until the chocolate is completely melted and smooth. Stir in instant espresso powder to melted chocolate until fully incorporated.

On a baking sheet fitted with a Silpat (or wax paper), spread the chocolate mixture evenly to about 1/4-1/3 inch in thickness. Evenly sprinkle toppings onto the chocolate to cover most of the surface. Press the toppings down slightly to ensure it will stick.

Let the chocolate dry in a cool, dry place until fully set, about 30 minutes. Break into 2-ounce pieces and store in an airtight container in room temperature for up to 2 weeks.

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Herbed Pumpkin Seeds

Prep Time: 1 minutes

Cook Time: 1 hour

Total Time: 1 hour

Makes: 1 cup


  • 2 cup fresh pumpkin seeds
  • 1 tbsp. sunflower oil
  • ¼ tsp coriander powder
  • ½ tsp garlic powder
  • ½ tsp dried parsley
  • ¼ tsp sea salt
  • ¼ tsp black pepper


Pre-heat oven to 275°F.

Combine all the ingredients in a bowl and toss to incorporate.

Spread the pumpkin seeds in an even layer on a baking sheet and bake, stirring every 15 minutes until golden brown, about 1 hour.

Cool and store in an airtight container in room temperature for up to 1 month.