Dark Chocolate Flax Bark

Method

1. 1

   Place a rack in middle of oven; preheat to 325°. Pulse 1½ cups brown flaxseed in a blender until about a third are cracked into a flour-like consistency. Transfer to a large bowl and mix in ½ cup raw shelled sunflower seeds and/or pumpkin seeds (pepitas), 2 tsp. vanilla extract, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ¼ cup vegetable oil, and ¾ cup boiling water. Let sit 10 minutes to thicken.

2. 2

   Pour mixture into center of a parchment-lined rimmed baking sheet; using an offset spatula lightly coated with oil, spread into a thin layer (it will almost reach the sides). Bake cracker until crisp in the center and surface is golden, 45–50 minutes. Let cool.

3. 3

   Pour 1 cup semisweet or bittersweet chocolate chips, melted, slightly cooled, over cracker and spread into a thin layer with offset spatula. Let sit until partially set, about 1 hour.

4. 4

   Top with flaky sea salt, crushed freeze-dried fruit of choice, and/or chopped unsalted roasted nuts of choice, as desired, then let sit until chocolate is completely set, about 1 hour. Break bark into pieces.

5. 5

   Do Ahead: Bark can be made 3 days ahead. Store airtight at room temperature.

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