Nutrient-rich food is the mainstay of our diet. The palette being what it is also craves something decadent now and then. This pistachio bark is half health, half delight. Hemp seeds are nutritional powerhouses delivering a wonderful nutty texture, as well as, a protein boost. Cocoa nibs add crunch and intense flavor without sugar, while pistachios remind me of my favorite place — Santa Barbara. California’s central coast, high-desert climate closely mimics Western Asia, where this little gem originates.
Line a rimmed baking sheet with aluminum foil.
Break apart chocolate into small pieces.
Set a double boiler over medium heat. *
Add chocolate pieces and stir occasionally until melted.
Remove from heat and add ½ cup hemp seeds, stirring until combined.
Pour chocolate mixture onto prepared sheet.
Sprinkle remaining ¼ cup hemp seeds, pistachio kernels and cocoa nibs over surface.
Place pan in freezer for ten minutes, remove, and finish setting at room temperature for one hour.
Peel away aluminum foil and break into quarter-sized pieces.
Store refrigerated in an airtight container.
* If you do not have a double boiler, simmer a few inches of water in a medium saucepan, fit a glass bowl inside, ensuring water does not enter the container.