Gubinge Bark

Gubinge is an incredible superfood, native to us here in Australia. Also known as Kakadu Plum, it is recognised as the highest source of Vitamin C in the world! Maggie has created this recipe to ensure we can all get some Gubinge in our diets, however if it is too tricky to find, please know that this delicious dark chocolate and fruit treat will still offer plenty of health benefits even if you leave the Gubinge powder out. We think it makes a beautiful gift idea for Christmas too, broken into pieces and hand wrapped.


620g good quality dark chocolate
83g coconut oil
100g toasted pumpkin seeds, finely chopped
100g toasted sunflower seeds, finely chopped
4 teaspoons Gubinge powder
Pinch Himalayan sea salt
145g cranberries or sultanas
170g flaked almonds, toasted & finely chopped
2 teaspoons orange zest


Line a tray with parchment paper.

Melt the chocolate and coconut oil in a bowl.

Toast the seeds in a pan. Add the gubinge to the melted chocolate and the salt. Fold in the seeds and fruit, pour onto the prepared tray and spread out leaving the mix about 1/2 cm thick.

Scatter with the chopped almonds and grate over the fresh orange zest. Set in the fridge and once set, snap into pieces (approximately 35g each) and store in the fridge.

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