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Servings: 12 ounces
Calories: 170kcal
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Ingredients
- 3/4 cup roughly chopped raw almonds
- 1/4 cup sunflower seeds
- 1/4 cup chia seeds
- 1/2 cup pumpkin seeds
- 3/4 cup coconut flakes
- 3/4 cup coconut solid coconut oil
- 4 tablespoons maple syrup
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 375 and line a baking sheet with parchment paper.
- Mix the chopped Almonds and seeds together and spread them out onto a parchment-lined baking sheet. Bake them in the oven for 5 to 8 minutes until they begin to turn golden brown; remove them from the oven.
- Melt the coconut oil over medium heat and stir in the cocoa powder. Turn the heat off and stir in the syrup making sure the syrup dissolves into the chocolate mixture.
- Stir in the seeds and nuts and salt mix well making sure that chocolate covers all of the ingredients.
- Spread the mixture onto an 8X8 Baking dish or drop the mixture by spoonfuls into the silicone cups.
- Refrigerate for at least one hour.
Video
Notes
Change up the Nuts and substitute the almonds for chopped walnuts, cashews, or macadamia nuts.
Change up the seeds and use any of your favorite seeds such as quinoa, sunflower, sesame.
Nutrition
Serving: 1ounce | Calories: 170kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Sodium: 317mg | Fiber: 5g | Sugar: 4g
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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