I recently posted on Instagram about the benefits of seeds and seed cycling to support hormone balance - find post here. However, I'm always looking for new ways to include seeds into the diet so when I stumbled across this super seed chocolate bark, it was too good not to share! I've added some hemp seeds which add a little bit of omega 3 to this yummy festive treat!
100g dark chocolate - I used Waitrose No.1 Peru Dark Chocolate 80%
2 tsp coconut oil
30g pumpkin seeds
30g sunflower seeds
50g goji berries
2 tbsp hemp seeds
A few extra sunflower and pumpkin seeds and goji berries to top.
Line a small baking tray with parchment paper. Break up chocolate into small squares. Fill a small pan with about 3cm of water and bring to the boil. Turn down to a simmer and place a heat-proof bowl inside the pan, adding the chocolate and coconut oil to the bowl. Stir the chocolate every so often to encourage it to melt, whilst ensuring that the water doesn't bubble over and into the bowl. Once melted, take the bowl out of the pan and add the rest of the ingredients, coating all the seeds and berries. Next, transfer the chocolate and seed/berry mix onto the parchment paper and spread out to about 5mm thickness. Sprinkle with some more of the seeds and the goji berries and place the tray in the freezer to set for 30-45 minutes. Once set, cut the bark into smaller pieces and keep in the fridge until you are ready to enjoy!