When winter starts to wind down, I love to look for unique new spring recipes. And this spring chocolate bark with edible flowers and greens is definitely unique!
This chocolate bark is a simple yet pretty treat that combines chocolate with foraged edible flowers, herbs, and greens. Make this easy recipe using leftover ingredients like nuts and dried fruit while adding the fresh flavors of spring that you forage from your local area.
How to Make Spring Chocolate Bark
Make spring chocolate bark to celebrate the spring equinox, happening Thursday, March 20, 2025, if you live in the northern hemisphere. Using fresh, natural ingredients and good-quality chocolate is important. The combination of creamy chocolate, floral accents, and crunchy toppings creates a tasty balance of flavors and textures.
Ingredients
To make this botanical-inspired chocolate bark, you'll need the following. As you can see, you can choose from various options, so finished bark may look quite different from mine.
- Chocolate: Dark, milk, or white chocolate, depending on your preference
- Edible Flowers: Lilacs, violets, pansies, or dandelion petals
- Fresh Greens: Young spruce shoots or spruce tips, lemon balm, or mint leaves
- Nuts: Almonds, walnuts, or pistachios
- Dried Fruit: Cranberries, raisins, or apricots
- Seeds: Sunflower or pumpkin seeds for extra crunch
And, by the way, if you love dandelions, be sure to look at this list of 25 dandelion recipes to try in 2025.
Directions
Making spring chocolate bark is as easy as melting, decorating, and chilling. This is a great hands-on spring activity for kids.
- Melt the chocolate. Use a double boiler or microwave in 30-second increments, stirring each time, until smooth.
- Prepare the toppings. If using nuts, lightly toast them in a dry pan for extra flavor. Wash and dry edible flowers and greens to remove any dirt or debris.
- Spread the chocolate. Pour the melted chocolate onto a parchment-lined baking sheet and smooth it into an even layer.
- Decorate. Scatter edible flowers, fresh greens, nuts, dried fruit, and seeds over the chocolate.
- Chill. Place the tray in the refrigerator for at least 30 minutes, or until fully set.
- Break into pieces. Once hardened, break the bark into irregular pieces and store in an airtight container.
Safely Foraging for Wild Flowers, Herbs, and Edible Greens
Have you added foraging to your toolbox of homesteading skills? If not, now's the time to get started.
Foraging for edible flowers and greens is a rewarding way to add fresh, natural ingredients to your spring chocolate bark. However, remember to follow safe foraging practices, especially if you live in a city or suburb and are new to urban foraging. You'll want to ensure you're collecting plants that are both edible and free from contamination.
- Know What You're Picking: Only harvest plants you can positively identify. Some wildflowers and greens look similar to toxic varieties.
- Forage in Clean Areas: Avoid picking from roadsides, industrial areas, or places treated with pesticides or herbicides.
- Harvest Sustainably: Take only what you need and leave plenty behind for pollinators and regrowth.
- Wash Thoroughly: Rinse your foraged finds under cold water to remove dirt, insects, and potential contaminants.
If you're new to using edible flowers in recipes, you may also enjoy this article on cooking with wild greens, which covers creative ways to use nature's bounty in everyday meals. Try these dandelion shortbread cookies for another foraged spring recipe.
Spring Recipes for a Low-Waste Kitchen
I've written other posts about how we try to reduce waste in our off grid homestead kitchen. In addition to composting, one of the main ways our family reduces waste is by using up as many of our ingredients and food scraps in new recipes as possible.
And this spring chocolate bark is an excellent way to use ingredients you already have on hand. Leftover nuts from baking, dried fruit from homemade trail mix, and even chocolate from holiday treats can all be repurposed into this simple recipe.
It also makes a great addition to your off grid pantry, as many of these ingredients store well and can be used in multiple recipes. If you're looking for more ideas to reduce food waste, consider this post on using food scraps creatively for inspiration.
One of the neat things about making spring chocolate bark with edible flowers and greens is that it can look different every time depending on what you add. So make sure to take a picture before it gets gobbled up!
And remember, foraging for fresh ingredients in your area adds a personal touch and makes this recipe even more special. Enjoy experimenting with different flavors and textures using what nature provides.
Spring Chocolate Bark with Flowers FAQs
If you have questions about making spring chocolate bark, check out these common ones below. If you don't see your question, leave a comment, and we'll try to help.
Can I use any kind of chocolate?
Yes, you can use dark, milk, or white chocolate depending on your preference. Dark chocolate pairs well with tart berries and fresh greens, while white chocolate complements floral and citrus flavors.
Are all flowers safe to eat?
No, only certain flowers are edible. Stick to known edible varieties like violets, lilacs, pansies, and dandelions. Always forage from clean areas away from roadsides and pesticides.
How should I store chocolate bark?
Keep your spring chocolate bark in an airtight container at room temperature for up to a week, or refrigerate for longer freshness. Avoid direct sunlight or high heat to prevent melting.
Recipe
Spring Chocolate Bark with Edible Flowers
Equipment
- 1 mixing bowl
- measuring cup
- casserole dish
Ingredients
- 1 large dark chocolate bar
- 6 drops of white chocolate
- 8 pansies or violet petals
- a little lemon zest
- 10 dandelion petals or other spring petals of edible flowers
- 10 lilac flower petals
- 8-10 spruce tips or pine tips
Instructions
- Place all petals and sprouts or greens in a bowl and soak in cold water. Rinse and dry on a towel. Remove the zest from the lemon with a sharp knife..
- Cover a 8 x 8 inch or 9 x 12 inch glass dish with plastic wrap and place the chocolates on it. Melt it in the microwave on pulse mode for 15 seconds at a time. Do not overheat.
- Arrange spruce tips or shoots, white chocolate drops and dried fruits or nuts if you are using them on the hot chocolate. Refrigerate for 2 minutes.
- Arrange the lemon zest and petals on the chocolate. Refrigerate for 30 minutes. Break the bark into small pieces and serve.
Notes
