Recipe: Mānuka Honey, Chickpea & Sesame Chocolate Bark

If you are looking for a treat that feels both elevated and unexpectedly satisfying, this Mānuka Honey, Chickpea & Sesame Chocolate Bark delivers richness, texture, and a subtle savory edge in every bite.

Crisp roasted chickpeas coated in golden mānuka honey create a delicate crunch, layered over a base of silky dark chocolate. Nutty sesame crackers and a drizzle of tahini add depth, while flaky sea salt sharpens every flavor.

The result is a beautifully layered bark that feels indulgent yet balanced. Sweet, salty, nutty, and just a little unexpected. Perfect for gifting, sharing, or breaking into shards for a quiet moment of indulgence.

The star ingredient is our high-grade mānuka honey MGO 400+. Its complex, caramel-like profile enhances the roasted chickpeas and complements the bitterness of dark chocolate, creating a depth that standard honey simply can’t match.

Why You’ll Love This Dish

• Rich, layered flavor with a subtle savory twist.
• Sweet, salty, crunchy, and smooth in every bite.
• A unique dessert or edible gift
  Simple ingredients with a refined finish.
• Make-ahead friendly and easy to store.

Ingredients (Serves 6–8)

Honey Chickpeas
1 can chickpeas, drained and dried
2–3 tablespoons mānuka honey MGO 400+
1 tablespoon olive oil
Pinch of sea salt

Chocolate Base
500 g dark chocolate

Layering
Sesame crackers
2–3 tablespoons tahini
1–2 tablespoons mānuka honey

Finish
Sesame seeds and flakey sea salt

How to Make the Mānuka Honey, Chickpea & Sesame Chocolate Bark

1. Roast the Honeyed Chickpeas
Preheat the oven to 200°C (400°F).

Pat the chickpeas completely dry, then toss with mānuka honey, olive oil, and a pinch of sea salt.

Spread onto a lined baking tray and roast for 25–30 minutes, shaking occasionally, until golden and crisp. Set aside to cool.

2. Melt the Chocolate
Gently melt the dark chocolate using a double boiler or microwave in short intervals, stirring until smooth and glossy.

Spread a thin layer onto a parchment-lined tray to form the base.

3. Build the Layers
Press sesame crackers into the melted chocolate base.

Scatter the roasted honeyed chickpeas over the top, then drizzle with tahini and a little extra mānuka honey.

Pour over another layer of melted chocolate to seal everything in.

4. Finish the Bark
Add a final drizzle of chocolate if needed, then sprinkle with sesame seeds and flaky sea salt.

Let the bark set at room temperature or in the fridge until fully firm.

5. Break and Serve
Once set, break into rustic shards.

Serve and enjoy.

The texture combination should be:
Crunchy • smooth • nutty • sweet • lightly savory

Serving Tip

Use high-quality dark chocolate (70% or higher) for a deeper, more balanced flavor that complements the mānuka honey without becoming overly sweet.

Make It Your Own

• Add orange zest for a bright citrus note.
• Swap sesame crackers for toasted nuts or seeds.
• Sprinkle with chili flakes for a subtle kick.
• Use white and dark chocolate for a marbled finish.

Simple, textural, and quietly indulgent. A modern treat with depth, contrast, and just the right amount of sweetness.