Description
I created these No Bake Chocolate Pumpkin Seed Cups to ‘break my fast’ and ensure I get a flood of my essential nutrients (zinc, iron and protein) in the morning. I love this with an organic soy mylk matcha when I know I want a lighter breakfast at home when I have lunch plans elsewhere.
Ingredients
Scale
1 cup Dates (pitted)
½ cup Pumpkin seeds
½ cup Sunflower seeds
½ cup Coconut flakes
¼ cup Flax seeds
1 tbsp Chia seeds
¼ cup Cacao nibs
½ cup Melted Dark Chocolate (70%+)
Instructions
- Combine all the ingredients apart from the chocolate in a food processor
- You can keep checking to ensure the texture has the consistency you prefer
- Press the combined mixture evenly into silicon moulds or the base of a square tin (it’s a good idea to use cling film if using a tin)
- You can purchase a high-quality dark chocolate and melt it in a bowl over simmering hot water
- Alternatively, you can make your own chocolate topping
- Once melted pour over your seed mix
- Leave to cool for 30 minutes to set the chocolate and firm the mix
- If using a tin you can pull out using the cling film then slice
- If using the silicon moulds just gently press out and place No Bake Chocolate Pumpkin Seed Cups into your storage container
Notes
- Storage is best in a tightly sealed container for up to 14 days in the fridge
- Any nuts, seeds or dried fruits combinations can be used