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Ingredients
Scale
- ½ cup hemp seeds
- ¼ cup ground flaxseed
- 2 tablespoons chia seeds
- ¼ cup pumpkin seeds or pepitas
- ¼ cup sunflower seeds
- 1 tablespoon toasted sesame seeds
- ½ cup puffed quinoa
- pinch of flaky salt
- 1 cup chopped chocolate bar or chocolate chips (optional: add 1/4 to 1/2 cup extra chocolate for a thicker fudge layer)
- ½ cup almond butter or peanut butter
- 1 to 3 tablespoons agave or maple syrup to taste
- 1 teaspoon coconut oil
Instructions
- Line a 9×5 loaf pan with parchment paper, allowing overhang for easy lifting.
- In a medium bowl, combine hemp seeds, ground flaxseed, chia seeds, pumpkin seeds, sunflower seeds, toasted sesame seeds, puffed quinoa, and a pinch of flaky salt. Stir well.
- In a heat-safe bowl, mix chocolate, almond butter, optional extra chocolate, sweetener, and coconut oil. Microwave in short bursts or use a double boiler, stirring until smooth and glossy.
- Pour the warm chocolate mixture over the seed mixture and stir until all seeds are evenly coated and thickened.
- Transfer the mixture into the lined loaf pan, pressing firmly into an even layer using the bottom of a measuring cup for a smooth top.
- Sprinkle with extra flaky salt if desired.
- Refrigerate for 1 to 2 hours or freeze for 20 to 30 minutes until fully set.
- Lift out using the parchment overhang and cut into bars.
Notes
For a richer flavor, feel free to add more chocolate chips to the mixture.
Make sure to store any leftovers in an airtight container in the fridge to keep them fresh.
You can substitute almond butter with any nut butter of your choice.
- Prep Time: 10 minutes
- Cook Time: 100 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 5g
- Sodium: 5mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg