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SUPERFOOD RECIPE: Chocolate Pumpkin Seed Bark with Sea Salt

With the Easter holiday just days away, there are candy temptations lurking around nearly every corner…

Yesterday, I was running errands and I noticed the amount of candy given out this time of year. The lady at the post office wanted to give a child an entire carton of candy-covered eggs. A bank teller offered some twins a big package of jelly beans. And when I went by my hairdresser to pick up some gift coupons for my transformation clients, out came the suckers and other candy treats for the kids at the studio with their mums.

If you have trouble keeping your kids away from the influx of candy or keeping your hands out of the office candy bowl this time of year (or you want to make something delicious – and healthy – for you and your kids ) then check out the super-simple recipe below.

If you love crunch… and the oh-so-addictive combination of sea salt with chocolate, then this recipe is for you.

Made with dark chocolate and zinc-rich pumpkin seeds, this recipe will satisfy your for salty, crunchy and chocolatey cravings… in one superfood bite.

Each serving is rich in antioxidants, low in sugar and calories, and rich in healthy fats for a quick snack or satisfying after-dinner treat.

TRY Better Health Through Chocolate, 

SUPERFOOD RECIPE: Chocolate Pumpkin Seed Bark with Sea Salt

Yield: 12 servings (1 ounce each)

Ingredients

  • 10 ounces Endangered Species Extreme Dark Chocolate (88%)
  • 1/2 cup + 2 Tbsp. dry roasted, lightly salted hulled pumpkin seeds
  • 1/2 teaspoon coarse sea salt (try Maldon or Himalayan)

Preparation

  1. Line a baking sheet with parchment paper.
  2. Chop chocolate into small pieces. In a double boiler set over medium heat, melt 3/4 of the chocolate, stirring occasionally.
  3. Once chocolate is melted, remove from the heat and add remaining chocolate, stirring until melted. Pour in 1/2 cup of the pumpkin seeds.
  4. Pour the mixture out onto the parchment, spreading evenly to desired thickness. Sprinkle remaining 2 tablespoons pumpkin seeds over the top of the chocolate.
  5. Let bark cool slightly to set up, then sprinkle with sea salt evenly over the top.
  6. Transfer to refrigerator and chill until form, about 40 minutes.
  7. Break into pieces and enjoy. Store in an airtight container in the refrigerator.

Nutrition Information Per Serving
134 calories, 12 g fat, 6 g saturated fat, 1 g monounsaturated fat, 1 g polyunsaturated fat, 0 mg cholesterol, 9 g carbohydrate, 3 g sugar, 3 g fiber, 3 g protein

There are tons of ways you could play with this recipe, adding coconut oil or coconut, or different seeds & nuts. You add a LOW/NO CARB protein powder and other dried fruits. IF YOU HAVE ANY IDEAS for this recipe that you try and they work well, PLEASE feel free to share them in the comments section below.

Dream, Believe, Achieve & Have a “FIT” day

Russ

Author: Russ Logisse

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