Dark chocolate matzah bark

By Abbey Sharp
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  • 4 whole wheat matzah crackers
  • 80 grams dairy-free dark chocolate, finely chopped
  • 1/2 cup crushed nuts (pistachios, almonds, walnuts)
  • 1/2 cup seeds (pumpkin seeds, chia seeds)
  • 1/2 cup dried fruit (cranberries, minced apricots, cherries)


  1. Cover a large baking sheet with a silpat or parchment paper and lay out the matzo crackers. You can break a few in half to make them fit and fill the baking sheet.
  2. Melt the chocolate in a double boiler or in the microwave on 50% heat in 30 second increments until smooth.
  3. Top the crackers with melted chocolate and spread it out using an offset spatula or the back of a spoon.
  4. Top with nuts, hemp hearts, seeds and dried fruit and pop in the freezer or fridge until set – about ten minutes.
  5. Once set, break it into pieces and store in an airtight container or bag. 

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