Before you reach for a quick snack that defeats your hair efforts, whip up a batch of these delicious treats and you can feel good about snacking. Making the most of the salted chocolate craze, this sweet and slightly salty delight is a favorite at first taste.

Seeds for hair growth

Pumpkin seeds are a must for healthy hair. The research keeps coming in, and pumpkin comes out on top for people who are looking to grow hair or to stop hair loss. Backed by science, pumpkin seeds are your hair-loss weapon.

You may already be sold on the benefits of pumpkin seeds, but the chocolate part of this treat has you wondering if it’s worth the calories. Believe us, it is.

Dark chocolate is low in sugar and high in cocoa and that’s where the punch of flavor comes from. It’s got a load of vitamins, minerals, and antioxidants that nourish your skin, scalp, and hair. 

Want to know more? It works to repair dry and flaky skin by relying on the nutrients iron, calcium, and A, B1, C, D and E vitamins. 

The flavanols found in dark chocolate can protect your skin and hair from sun damage. Copper, zinc, and iron all work together to promote cell growth, which makes your hair grow longer, stronger, healthier and faster. 

You can even get some hair benefits from sea salt, but at this point, we know you just want to dive into this recipe.

Dark chocolate, pumpkin seed, and
sea salt bark

Ingredients:

1 pound bittersweet chocolate coarsely chopped

1 cup pumpkin seeds 

1 teaspoon sea salt

Directions:

Line a baking sheet with parchment paper. Use a baking sheet with sides to prevent any spillage.

To melt the chocolate place 3/4 of it in an uncovered microwave-safe bowl. Drop the microwave strength down to 50% power and heat the chocolate for 30 seconds, and then stop and stir with a rubber spatula. Repeat, heating for 30 seconds and then stirring, until almost all the chocolate in the bowl is melted, which should be about 3 minutes total.

Using an instant-read thermometer, check the temperature of the chocolate. It should be 110° to 115°. If it hasn’t reached the desired temperature, continue to heat (in 10-second increments). 

When it hits the right temperature, add the reserved chocolate and stir constantly until completely melted and smooth. At this point, the thermometer should read 88° to 90°. The chocolate is now melted and perfectly tempered. 

Stir the pumpkin seeds into the chocolate. Use an offset spatula to spread the chocolate in an even layer, about 1/4 inch thick, onto the parchment paper-lined pan.

Sprinkle the sea salt over the chocolate. 

Allow the bark to cool at room temperature until solid and then break into irregular pieces. Store the bark in an airtight container at room temperature.