Who doesn’t love chocolate and dark chocolate is particularly good for our health and is an excellent source of antioxidants.

This recipe is great for a sweet treat as the addition of nuts and seeds means the sugar from the chocolate is slowed down and doesn’t impact our blood sugar levels as much. On top of that there are the additional benefits of the healthy fats and nutrients from the nuts.

Chocolate tasty bites are a great snack to have to hand for an afternoon pick-me-up or an after-dinner treat. This is probably one of our most simple recipes and it is extremely versatile so feel free to experiment with other flavours. I find pistachio nuts and dried cherries work really well and adds a beautiful colour when sprinkled on the top. You can also stir tiny chia seeds into the melted chocolate to add a little crunch and a big helping of fibre and omega-3 fats.

You could also make your own chocolate but for ease I use a bar of organic dark chocolate (see our homemade chocolate orange for a super simple homemade chocolate recipe).

Chocolate Tasty Bites
Print Recipe
Servings Prep Time
20 pieces 15 minutes
Cook Time Passive Time
3 minutes 12 minutes
Servings Prep Time
20 pieces 15 minutes
Cook Time Passive Time
3 minutes 12 minutes
Chocolate Tasty Bites
Print Recipe
Servings Prep Time
20 pieces 15 minutes
Cook Time Passive Time
3 minutes 12 minutes
Servings Prep Time
20 pieces 15 minutes
Cook Time Passive Time
3 minutes 12 minutes
Ingredients
Servings:
Instructions
  1. Grease a baking tray with a tiny amount of oil or butter. Lay parchment paper on top (the oil helps the paper stay flat).
  2. 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.
  3. 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.
  4. 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.
  5. 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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