These absolutely delicious chocolate treats are so crammed with nutrients that you will actually enjoy watching your children eat them! You’ll be secretly hoping they’ll ask for a second or third, knowing the amounts of essential fats, proteins, vitamins and minerals each one is packed with… honestly!

As my son always says to me as he’s happily nibbling away “mummy, how can anything taste so good?” The original recipe comes from Patrick Holford’s ‘Smart Food For Smart Kids” I’ve just tweaked it a little here and there! Enjoy…

CHOCOLATE CRUNCHIES

Ingredients

  • 100 g (4oz) dairy & sugar free dark chocolate (around 70%) broken into rough chunks
  • 1 tbsp tahini
  • 1 heaped tbsp virgin coconut oil
  • 1 tsp xylotol (optional)
  • 50g (2oz) gluten free oats
  • 50g (2oz) mixed raw, unsalted nuts soaked overnight* and roughly chopped
  • 50g (2oz) desiccated coconut
  • 50g (2oz) pumpkin seeds soaked overnight*
  • A tablespoon of cracked flaxseeds**

Method

Melt the chocolate bain-marie and stir in the tahini, coconut oil & xylitol if using
Put all dry ingredients into a mixing bowl
Arrange little paper cake cases on a baking tray
Pour the melted chocolate mixture into the dry ingredients and mix until evenly coated and well combined
Spoon into cake cases and place in the fridge until set

This mixture will yield around 20 crunchies if using the small bite size paper holders and that just isn’t enough so I always double the mixture!

*Soaking any nuts and seeds overnight allows the release of all their amazing nutrients plus eliminating enzyme inhibitors... an article about this will follow shortly

**Flaxseeds (linseeds|) are the only seed that have a really high omega-3 content and should be cracked in order to allow the release of hugely beneficial omega-3 fats and fibre. This also makes them fully digestable.