This is a super simple way to supercharge dark chocolate, and to add in some extra healthy goodies which boost protein, healthy fats and minerals. A perfect snack for older kids who like to raid the fridge at the weekends and during school holidays as well on days where sports performance is important. Chocolate and goji berries pair beautifully and taste amazing when you eat them together.
Goji berries are bursting with antioxidants which play a role in reducing inflammation and oxidative stress. Like nuts and seeds they are also protein-rich and can help to stabilise blood sugar levels. They also contain quite a bit of iron. Pumpkin seeds are a great source of zinc which is very important for immunity, gut health and growth.
You can use dark, milk, white, raw or vegan chocolate depending on your preference. However dark or raw chocolate contains more dietary fibre, as well as minerals such as iron, magnesium, copper, manganese, potassium, phosphorus, selenium and zinc.
- 150 g Dark Cooking Chocolate
- 20 g Goji Berries
- 20 g Pumpkin Seeds
- 20 g Sunflower Seeds
- 20 g Roasted Hazelnuts (chopped)
- Melt the chocolate in “bain marie” or a small pyrex bowl over a saucepan of simmering water, which should take about 5 minutes.
- Pour onto a baking tray lined with a parchment or baking paper or a silicone mat.
- Sprinkle on the goji berries, pumpkin seeds, sunflower seeds and hazelnuts.
- Place in the freezer for 20-30 minutes until set.
- Break up into bark pieces and store in a glass jar in the fridge for up to 10 days.
Nut free: Swap hazelnuts for hulled hemp seeds