This recipe is super adaptable. I very loosely followed a recipe from Nutriholist online. I added whatever I wanted to it. Just ensure you keep approximate quantities and you should be fine.

Her recipe called for the chocolate to be melted before putting onto the nut/seed base, but I simply sprinkled the chocolate chips over the surface as soon as I pulled it out of the oven, waited just a couple of minutes and they were melted enough for me to lightly spread onto the surface. Slightly messy, but pretty easy.

Ingredients

  • 1/2 cup pumpkin seeds
  • 1/2 cup almonds chopped
  • 1/2 cup pistachios  
  • 1/2 cup raw cashews, chopped 
  • 1/2 cup sunflower seeds
  • 4 Tbsp maple syrup
  • 2 Tbsp coconut oil
  • 2 Tbsp macadamia nut butter (or other runny nut/seed butter)
  • 170 g chocolate, chopped -about 1 cup
  • Pinch of flaky sea salt (I used Maldon salt)

Method

1. Preheat the oven to 325 F and line a baking sheet with parchment paper or a silpat.

2. Add all the ingredients except for chocolate and sea salt in a medium bowl and stir to thoroughly combine.

3. Spread the mixture on the lined baking sheet and use a spatula or the back of a spoon to flatten and press everything together. The thinner you spread it, the crunchier it will get.

4. Bake in the preheated oven for 15-20 minutes until the mixture starts to get golden on top and around the edges. Keep an eye on it after 15 mins and make sure it doesn't burn! Turn it around halfway through if your oven overheats on one side more than the other.

6. As soon as the mixture is out of the oven, sprinkle the chocolate chips evenly over the top, wait a couple of minutes and then using a spatula or the back of a spoon gently spread the chocolate over the surface. Sprinkle with a pinch of flaky sea salt. 

7. Let the crunch bark cool down to room temperature, then transfer it to the fridge for at least 15 minutes for the chocolate to set.

8. Break into pieces and enjoy! Store leftovers in an airtight container over the counter for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months.