2 bars of dark chocolate, chopped
2-4 T. pumpkin seeds
2-4 T. pomegranate seeds (arils)
2-4 T. unsweetened coconut flakes
For optional white chocolate drizzle:
6 white chocolate squares, melted
1 tsp. matcha green tea powder
1 tsp. hibiscus powder or beet powder
In a small bowl, melt the chopped dark chocolate bars in the microwave for 1 minute. Stir and continue to heat in 15 second bursts until fully melted.
Evenly spread the melted chocolate onto a cookie sheet lined with parchment paper until 1/4 inch thick.
While the chocolate is still melted, top with pumpkin seeds, pomegranate seeds and coconut flakes.
If using the white chocolate drizzle, divide the melted white chocolate between two small bowls. In one bowl stir in the green tea powder. In the second bowl, stir in the hibiscus or beet powder. Using a spoon, drizzle the two colored white chocolate sauces over the chocolate bark until evenly distributed.
Put the chocolate bark in the refrigerator to chill before serving, about 20 minutes.
When ready to serve, remove chocolate bark from the refrigerator and break into pieces. Serve immediately and refrigerate leftovers.