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Recipe Category: Keto-Chocolate
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Ingredients
Yield: 4 cups (200g) (about ¾ cup/40g per serving)
- 2 tablespoons (24g) granulated sweetener
- 1 rounded tablespoon cocoa powder
- 1 tablespoon water
- 1 tablespoon tahini, room temperature
- pinch of salt
- ½ cup (80g) hulled hemp seeds
- ½ cup (60g) raw pepitas (pumpkin seeds)
- ¼ cup (40g) sesame seeds
Method
- Preheat the oven to 300°F (150°C) and line a rimmed baking sheet with parchment paper
- In a medium-sized mixing bowl, whisk together the sweetener, cocoa powder, water, tahini, and salt until fully blended
- Add all the seeds to the bowl and mix with a rubber spatula until the seeds are completely coated in the chocolate mixture and the ingredients come together to form a slightly crumbly dough
- Spread the mixture on the lined baking sheet in an even layer, making sure to keep some clusters intact
- Bake for 20 minutes, until the clusters are firm to the touch and no longer sticky
- Let cool completely before transferring to an airtight container
- Keep in an airtight container in a dry place for up to 5 days
Nutritional Info. 225 calories – 20.2g fat – 10.8g protein – 9.4g total carbs – 2g net carbs
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