04/25/2026
Healthy sweets as occasional treats!
CHOCOLATE NUT & SEEDs BITES
INGREDIENTS
• 1/2 cup of coarsely chopped walnuts
• ½ cup pumpkin seeds
• ½ cup sunflower seeds
• ½ cup h**p seeds
• ¼ cup sesame seeds
• ½ cup honey or maple syrup, to cover the seeds (to taste, depending on how sweet your tooth is)
• one pinch sea salt
• dark chocolate (I use the “chocolate a la taza” from Mercadona or Alcampo)
Notes
You can also add chia seeds or dried fruit or replace the nuts altogether with other seeds if you want these cookies to be nut-free.
It’s best to use raw nuts and seeds as they roast while baking in the oven.
METHOD
Preheat the oven to 175ºC.
Mix the nuts and seeds of choice with the honey (or maple syrup) and a pinch of salt. The mixture should not be too wet.
Melt the chocolate in the microwave until liquid, and then pour in a small muffin tray, in each place to cover the bottom (1/4).
Press small portions of the seed mixture on top of the chocolate, gentle not to get the chocolate out of the form.
Bake until golden; around 12-15 minutes. Do not over cook as they can harden too much or burn.
Sprinkle a little sea salt on each one to enhance the taste (optional).
Allow the cookies to complete to cooling the fridge then take them out of the forms and place each on a muffin paper cup an enjoy1!!
Apparently, these cookies can keep for up to a week in an airtight container, but they’ve never hung around long enough in my household to be able to test that out. 😊
