A Healthy Treat for Special Occasions
Makes 8, 1 ounce servings
¼ cup raw shelled pumpkin seeds (pepitas)
2 T hemp seeds
2 T sesame seeds
¼ teaspoon flaky sea salt or kosher salt
8 ounces chopped 70% cocoa chocolate
Heat a dry skillet over medium-high heat and then add pepitas. Toast them, stirring occasionally until the pumpkin seeds first start to pop, about 1 minute. Pour seeds into a bowl. Toast hemp seeds in the same skillet over medium-high heat, stirring frequently, until fragrant and just starting to turn a pale straw gold, about 45 seconds. Add to the bowl with pepitas. Toast sesame seeds in the same manner until fragrant and just starting to turn golden, about 45 seconds. Add to bowl with other seeds. Add salt and toss to combine.
Using a double boiler, heat water in the bottom pan and place the top pan over the hot water. Place the chocolate in the top pan and stir until melted.
Pour melted chocolate onto a parchment paper lined baking sheet; smooth out into a thin even layer (it won’t cover the entire baking sheet). Evenly sprinkle seed mixture over chocolate. Let stand at room temperature until set, 2 hours or more. Break into 8 pieces. Store in airtight container in refrigerator. Let stand at room temperature for 10 minutes, if desired, before eating.
Nutrition (1 ounce)
Calories: 222, Fat: 17g, Protien: 5.3g, Carbohydrates: 14g, Fiber: 3.4g, Sugar: 7g, Magnesium 116 g