Makhana Chocolate Bark — with dark chocolate, goji berries, edible flowers, cardamom, and roasted makhana, this is a fusion Diwali sweet you can enjoy without indulging! Makhana or popped lotus seeds are a super healthy Indian snack and make for the crunchiest, guilt-free addition to a rich dark chocolate bark!
WATCH HOW TO MAKE MAKHANA CHOCOLATE BARK:


Makhana Chocolate Bark — with dark chocolate, goji berries, edible flowers, cardamom, and roasted makhana, this is a fusion Diwali sweet you can enjoy without indulging! Makhana or popped lotus seeds are a super healthy Indian snack and make for the crunchiest, guilt-free addition to a rich dark chocolate bark!
- 12 oz dark chocolate chips
- 2 tsp milk masala powder
- 2 tsp coconut oil
- 1 cup roasted makhana (popped lotus seeds)
- 1/4 cup mixed nuts , roasted
- 1 tbsp pumpkin seeds
- 2 tbsp dried goji berries , or any dried berries
- 1 tbsp edible flowers
- edible gold foil
- golden sprinkles
- 1/4 tsp sea salt , flaky
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Melt your dark chocolate and coconut oil in the microwave in 30 second intervals, stirring in between to ensure it doesn’t stick.
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Once the chocolate is melted, mix in your milk masala powder.
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Pour the dark chocolate out onto a parchment-lined tray. Spread out into a roughly 12x12 inch rectangle.
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Gently sprinkle all of your toppings and lightly press into the chocolate. If your nuts or makhanas are too big, feel free to chop them roughly.
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Let the bark set in the fridge for about 30 minutes or until set.
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Cut the bark into pieces with a sharp knife and store in the fridge in an air tight container. Enjoy!
Recipe Video
- You can make this using milk chocolate or white chocolate for a sweeter version!
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Looks yummy