Low-carb chocolate seed and nut blocks

Low-carb chocolate seed and nut blocks

A healthy, low-carb treat by Kim Caruk that is pretty enough for special occasions or a special lunch-box surprise. Nutrient-dense and vegan-friendly with a variety of seeds and plant-based coconut butter and cocoa butter.

Low-carb chocolate seed and nut blocks

A healthy, low-carb treat by Kim Caruk that is pretty enough for special occasions or a special lunch-box surprise. Nutrient-dense and vegan-friendly with a variety of seeds and plant-based coconut butter and cocoa butter.
USMetric
16 servingservings

Ingredients

  • ¼ cup (1¼ oz.) 60 ml (35 g) sesame seeds, chopped
  • ¼ cup (1¼ oz.) 60 ml (35 g) sunflower seeds
  • ¼ cup (1¼ oz.) 60 ml (33 g) pumpkin seeds
  • ¼ cup (1¼ oz.) 60 ml (35 g) slivered almonds
  • 1 tbsp 1 tbsp chia seeds
  • 1 tbsp 1 tbsp erythritol
  • ¼ tsp ¼ tsp salt (optional)
  • 3 oz. (23 cup) 85 g (150 ml) sugar-free dark chocolate
  • 2 oz. (413 tbsp) 55 g (60 ml) coconut butter
  • 2 oz. (413 tbsp) 55 g (60 ml) cocoa butter
  • unsweetened finely shredded coconut or shaved (optional)
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Instructions

Instructions are for 16 servings. Please modify as needed.

  1. Mix seeds, nuts, erythritol, and salt (if using) in a medium mixing bowl. Set aside.
  2. Place chocolate, coconut butter, and cocoa butter in a microwave-safe container. Heat in 30-second bursts, stirring after each burst of heat, until completely melted.
  3. Add melted chocolate to seed and nut mixture. Stir until well combined.
  4. Evenly divide the mixture between silicone ice cube trays.
  5. Refrigerate for a minimum of 1 hour.
  6. Remove seed and nut blocks from trays. Enjoy!

Tips

Roast the seeds and almonds in a dry frying pan until fragrant to maximize the flavor.

Storing

Store in an airtight container in the fridge for up to 4 days or in the freezer for up to 4 weeks.

Decoration

Top it off with a drizzle of melted chocolate and shredded or shaved coconut.

Diet Doctor's recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Kim Caruk's book, Fat Bombs – Deliciously Sweet Treats.

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