Imported from Instagram
Magnesium & Iron Chocolate Bomb
A no-bake chocolate block made with pumpkin and sunflower seeds, soft Medjool dates, and cacao, finished with a dark chocolate coating. It is naturally sweet, crunchy, and cut into eight snack-sized pieces.
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Ingredients
- 75 g pumpkin seeds
- 75 g sunflower seeds
- 200 g Medjool dates (Soft and pitted)
- 20 g unsweetened cacao powder
- sea salt (A pinch for the mixture, plus a little to finish)
- 100 g dark chocolate (Ideally 70% cacao or higher)
Steps
- 1
Put the pumpkin seeds and sunflower seeds in a blender or food processor. Blend until they form a coarse flour.
- 2
Add the pitted dates, cacao powder, and a pinch of sea salt. Blend again until the mixture is sticky and holds together when pressed.
- 3
Press the mixture firmly into a small lined container, forming an even base.
- 4
Melt the dark chocolate, then spread it over the base.
- 5
Finish with a little sea salt and refrigerate for 1–2 hours, until set.
- 6
Cut into 8 pieces and serve.
Notes
The source does not specify a container size or a method for melting the chocolate.
Nutrition per serving
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