Fruit and nuts and seeds and chocolate– oh my! That’s right! These babies are easy to make and they are SO stinking good. They make an awesome appetizer, dessert or snack– and can be tailored to your liking by adding in your favorite toppings. I of course, tried to throw in some extra nutrition in there, because whoever said you can’t eat your chocolate and your chia seeds too?! By using fresh, nutritious whole food toppings, you are able to enjoy some chocolate but reap the benefits of the nutrient rich toppings. They are PERFECT for holiday get togethers, and would even make a super cute gift– just stack a few in a mason jar, add some ribbon/twine + a sweet little holiday note– and violá!
Best part, they are tough to mess up, don’t have to look perfect, and they will still taste amazing.
Here’s how you make them…
- 1½ cups dairy free chocolate chips * I always use Trader Joe's chocolote chips (not chunks, as those contain dairy)
- ½ teaspoon coconut oil
- pumpkin seeds
- chia seeds
- unsweetened coconut shreds
- chia seeds
- Crispy Green freeze-dried pineapple
- Crispy Green freeze-dried mango
- Place chocolate chips in sauce pan, add in coconut oil and slowly melt over low heat on stove.
- Be sure to stir continuously, shutting heat off when all the chocolate chips have almost disappeared.
- Place a generous dollop, the size of a silver dollar, onto parchment paper and smooth into a nice circle shape.
- Continue until all chocolate is out of the pan- then add desired toppings. *See photos for examples*
- Let chocolate completely cool/harden (about 1.5 hours) then remove from parchment paper and serve!
- Store covered in tupperware for about 3 days.
Head over to Crispy Green’s site for the freeze dried mango & pineapple I used in this recipe! Or you can pick it up at your local Whole Foods.
* Thanks so much to my friends over at Crispy Green foods, for providing me with these delicious freeze-dried pears & for sponsoring this post.