Cashew & 3-Seed Chocolate Bark
Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.)Advertisement
Place chocolate in a medium microwave-safe bowl; microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. (Alternatively, place in the top of a double boiler over hot, but not boiling, water. Stir until melted.)
Combine cashews, sunflower seeds, sesame seeds, aniseed and salt in a small bowl. Stir half of the mixture into the melted chocolate. Scrape the chocolate onto the foil and spread it into a 9-inch square. Sprinkle with the remaining cashew mixture, pressing any large bits in. Refrigerate until set, about 30 minutes.
Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 1/2-inch pieces.
Make Ahead Tip: Refrigerate airtight for up to 2 weeks.
Tip: To lightly toast chopped nuts and seeds, heat in small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
1/2 other carbohydrate, 1/2 fat