Dark Chocolate Flax Bark
This bark is our new favorite afternoon treat. The magic lies in the flaxseed: As they swell and plump in hot water, they release a starchy gel that’s the key to holding the base together as it sets in the oven. The result is ethereally light and shatteringly crisp. Topped with a rippled layer of dark chocolate that allows roasted nuts and airy freeze-dried fruit, plus a light dusting of flaky sea salt, to cling to each bite. It’s the ideal balance of sweet, salty, and crunchy. Plus, the flaxseed and sunflower seeds offer a significant source of fiber, protein, and antioxidants. You can make a big batch, break it up, and store it in an airtight container in the fridge to snack on anytime you’re in need of a pick-me-up.
Although the cracker might look finished after about 30 minutes or so, resist the urge to take it out early. It needs the full time to properly crisp up. It will smell deeply toasted and the edges will lift slightly when it is done.
Recipe information
Total Time
1 hour
Yield
8 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 325°. Pulse 1½ cups brown flaxseed in a blender until about a third are cracked into a flour-like consistency. Transfer to a large bowl and mix in ½ cup raw shelled sunflower seeds and/or pumpkin seeds (pepitas), 2 tsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ cup vegetable oil, and ¾ cup boiling water. Let sit 10 minutes to thicken.
Step 2
Pour mixture into center of a parchment-lined rimmed baking sheet; using an offset spatula lightly coated with oil, spread into a thin layer (it will almost reach the sides). Bake cracker until crisp in the center and surface is golden, 45–50 minutes. Let cool.
Step 3
Pour 1 cup semisweet or bittersweet chocolate chips, melted, slightly cooled, over cracker and spread into a thin layer with offset spatula. Let sit until partially set, about 1 hour.
Step 4
Top with flaky sea salt, crushed freeze-dried fruit of choice, and/or chopped unsalted roasted nuts of choice, as desired, then let sit until chocolate is completely set, about 1 hour. Break bark into pieces.
Step 5
Do Ahead: Bark can be made 3 days ahead. Store airtight at room temperature.
