Chocolate Tasty Bites
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Ingredients
- 1/2 cup pumpkinseeds
- 1/2 cup almonds
- 200 grams dark chocolate
- 1/4 tsp sea salt optional
Servings:
Instructions
- Grease a baking tray with a tiny amount of oil or butter. Lay parchment paper on top (the oil helps the paper stay flat).
- On a separate baking tray, sprinkle the almonds and pumpkinseeds and toast in the oven at 170 degrees celsius for 6 minutes - this temperature is low enough to protect the fragile fats in the nuts.
- Remove the nuts and seeds and allow to cool. Once cool, smash up the almonds a bit with a rolling pin so they break apart but are not crushed completely.
- Break the chocolate into small pieces and gently melt in a glass bowl placed over a pan of boiling water. Stir continuously for a few minutes until all melted.
- Stir the almonds and seeds into the chocolate and pour onto the lined baking tray. Sprinkle with sea salt and leave to harden for 15 minutes in the fridge. Once cool, break into small wedges.
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