Decadent and chocolatey. Satisfies sweet snack cravings and is high in micronutrients including iron and magnesium, protein and healthy fats. Snackable for on-the-go energy or try it on top of Greek yogurt or a smoothie bowl for a wholesome breakfast.
Prep Time: 10 min
Cook Time: 25 min
Servings: 16 (¼ cup servings)
Ingredients:
- 1 cup unsweetened shredded coconut
- 1 cup chopped raw nuts (any combo: cashews, almonds, pecans, walnuts)
- 1 cup raw pumpkin seeds
- ¼ cup raw hemp seeds
- 1/4 cup dark chocolate chips
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons coconut sugar or date sugar
- 1/4 teaspoon fine sea salt
- 2 tablespoons virgin coconut oil, melted (can sub olive oil)
- 1 egg white
- 1 teaspoon vanilla
- 1/3 cup goji berries (add after baking)
Directions:
- Position a rack in the center of the oven. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, stir together the coconut, nuts, seeds, chocolate, cocoa powder, sugar, and salt.
- In a microwave-safe bowl, melt the coconut oil on low power and stir into the dry ingredients. Whisk the egg white and vanilla and stir into the dry ingredients.
- Spread the mixture on the prepared baking sheet. Bake for 15 minutes. Stir and return to the oven for 10 more minutes. Mix in the goji berries. Cool completely before storing.
Storage: Store in a glass canister or large jar at room temperature for up to 1 week, or
stash in a zipper bag in the fridge for up to 1 month.
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Source: Elyse Kopecky, Run Fat. Eat Slow. Nourish Strong Class recipes