- 500g dark chocolate, cut into small pieces (I like Callebaut 70.5% dark chocolate)
- 2 tbsp. coconut oil
- 2 tbsp. instant espresso powder
- Dried fruits, for topping. I used:
- 3 dried apricots, sliced
- 2 tbsp. dried blueberries
- 15-20 dried banana slices
- Your favorite granola for topping (I like Back To Earth’s Weeds & Seeds Superfood Mix)
- A pinch of maldon salt for topping
- *Herb pumpkin seeds (or your favourite nut, toasted), for topping.
*Recipe for herb pumpkin seeds at bottom of page
Place the dark chocolate and coconut oil in a large, microwavable bowl.
Microwave at 50% power for 1 minute, remove, and stir.
Return the chocolate to the microwave, and continue heating at 50% power in 30 second increments, stopping to stir each time until the chocolate is completely melted and smooth. Stir in instant espresso powder to melted chocolate until fully incorporated.
On a baking sheet fitted with a Silpat (or wax paper), spread the chocolate mixture evenly to about 1/4-1/3 inch in thickness. Evenly sprinkle toppings onto the chocolate to cover most of the surface. Press the toppings down slightly to ensure it will stick.
Let the chocolate dry in a cool, dry place until fully set, about 30 minutes. Break into 2-ounce pieces and store in an airtight container in room temperature for up to 2 weeks.
Herbed Pumpkin Seeds
Prep Time: 1 minutes
Cook Time: 1 hour
Total Time: 1 hour
Makes: 1 cup
- 2 cup fresh pumpkin seeds
- 1 tbsp. sunflower oil
- ¼ tsp coriander powder
- ½ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp sea salt
- ¼ tsp black pepper
Pre-heat oven to 275°F.
Combine all the ingredients in a bowl and toss to incorporate.
Spread the pumpkin seeds in an even layer on a baking sheet and bake, stirring every 15 minutes until golden brown, about 1 hour.
Cool and store in an airtight container in room temperature for up to 1 month.