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Get the recipe:
- 12 oz 70% dark chocolate (no sugar added)
- 1/4 cup hempseeds
- 1/2 cup Wildway's Vanilla Bean Espresso Granola
- 1/2 tsp sea salt
- 3 tbsp hemp seeds
- 1/4 cup nuts of choice (almonds, cashews, walnuts)
Melt chocolate in a microwave-safe bowl in 30-second increments. Stir chocolate after each microwave heating. Once most of the chocolate is melted (don’t overdo it), continue to stir to melt the remaining pieces.
Cover a large baking sheet with parchment paper. Pour the chocolate onto the sheet and spread into a thin layer using a spatula.
Sprinkle Wildway Vanilla Bean Espresso Grain-Free Granola, hemp seeds, desired nuts, and sea salt evenly across chocolate. Very gently, press the toppings into the chocolate.
Place the baking sheet in the refrigerator for 20-30 minutes until hardened.
Once chocolate is hardened, break the bark into smaller pieces. Serve immediately, or store in refrigerator to enjoy throughout the week