Chocolate Seed Clusters {paleo, nut, gluten & dairy free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 15-20
Ingredients
  • 1½ cups raw pumpkin seeds
  • 1 cup raw hempseeds
  • 1 cup unsweetened raw shredded coconut
  • 10 oz. Lily's Chocolate chips
  • or your choice of chocolate
  • 2 tbsp. coconut oil
  • ⅛ tsp. pink Himalayan sea salt
Instructions
  1. In a small sauce pan on low-medium heat add chocolate and coconut oil.
  2. Be watchful of the chocolate melting and continue to stir so it doesn't burn.
  3. In a large bowl add pumpkin and hempseeds with coconut and salt.
  4. Place a piece of wax or parchment paper on a cookie sheet and set aside.
  5. When chocolate is melted add it into the bowl with all the other ingredients.
  6. Stir and then pour onto the wax paper on the cookie sheet.
  7. Shape into a rectangle with spatula and about ¼ inch or more thick.
  8. Place in the freezer for 20 minutes if time is of the essence or in the refrigerator up to an hour.
  9. Using a pizza cutter or sharp knife cut into chunks or break into pieces. Store in cool place.
Notes
This simple and sweet treat is super easy and can take on your personal favorite flavors by adding different extracts like vanilla, maple, coffee or hazelnut. I have interchanged the seeds to chopped nuts but love to have a nut free alternative. Being precise with shaping, thickness or cutting this bar is not necessary which is why I call it a cluster. For those who are on the Free-Diet these are compliant in the second phase and only with the use of Lily's stevia sweetened chocolate. I love the Enjoy brand but keep in mind it uses cane sugar and is still far better than other conventional brands. These seed clusters store best in the refrigerator but will travel in room temperature too. Please use organic ingredients when you can.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/chocolate-seed-clusters-paleo-nut-gluten-dairy-free/