Seeded Chocolate-Tahini Bark from 'Help Yourself' by Lindsay Maitland Hunt

Chocolate and tahini is one combination that I had wanted to try for a while, as I’ve seen it swirled into brownies or cookies in various recipes. I decided to give it a try with this recipe for Seeded Chocolate-Tahini Bark from Lindsay Maitland Hunt’s new book Help Yourself—you can read the interview with her here. In a word, it’s incredible! It’s rich, salty and a bit gooey thanks to the tahini layered in between two chocolate layers. For additional recipes, be sure to pick up Help Yourself: A Guide to Gut Health For People Who Love Food available now.

Lindsay’s Take on the Recipe: “I honestly can’t be left alone in the house when I know there’s a batch of this bark in my freezer. It’s everything I love about a peanut butter cup, but with a generous serving of seeds, which beneficial microbes love. I also love how pretty the bark looks—particularly when made with golden flax and white chia. When I have friends over, I bring out the whole slab on a platter and let everyone break off their own pieces.” Excerpted from HELP YOURSELF © 2020 by Lindsay Maitland Hunt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photography by Alison Engstrom

Seeded Chocolate-Tahini Bark

Excerpted from HELP YOURSELF © 2020 by Lindsay Maitland Hunt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Serves 8 to 12

Scorecard:Seeds

1 pound 85% dark chocolate

½ cup tahini

3 tablespoons flaxseeds

3 tablespoons chia seeds

3 tablespoons hemp seeds

1/2 cup raw hulled pumpkin seeds

1 teaspoon flaky sea salt

Freeze-dried strawberries*

Line a baking sheet (that will fit in your freezer) with parchment or waxed paper.

Make the first chocolate layer. Place half the chocolate in a microwave-safe bowl. Microwave in 15-second bursts, stirring after each, until melted. (You can also do this in a heatproof bowl set over a pan of simmering water.) Pour the chocolate onto the prepared baking sheet and use an offset or silicone spatula to spread the chocolate into an 8 by 12-inch rectangle. Freeze for 10 minutes.

Make the seeded tahini filling.In a small bowl, stir together the tahini, flaxseeds, chia seeds, and 2 tablespoons of the hemp seeds. Spread over the frozen chocolate, almost all the way to the edges. Freeze for 10 minutes.

Top with more chocolate. Melt the remaining chocolate and pour itover the tahini layer. Use an offset or flexible spatula to spread the melted chocolate to the edges of the bottom chocolate layer. Working quickly before the chocolate sets, sprinkle with the pumpkin seeds, remaining 1 tablespoon hemp seeds, and the flaky sea salt. Freeze for at least 2 hours. Break into chunks to serve.

To Store: Store the bark in a parchment-lined airtight container in the freezer for up to 2 months.

*The original recipe does not call for freeze-dried strawberries, but I added them for a colorful effect.

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