Dark chocolate & pumpkin bites

Ingredients

Makes one 20cm x 20cm tray

Base

• 70g mixed nuts, toasted (or any nuts of choice)

• 70g pumpkin seeds, toasted

• 5 tbsp cacao powder

• 3 tbsp almond butter (or another nut/seed butter of choice)

• 3 tbsp desiccated coconut

• 400g Medjool dates, pitted

Topping

• 200g 90% dark chocolate

• 40g pumpkin seeds, roughly chopped

• 1 tbsp desiccated coconut

Method

1. Line a 20cm square baking tin or ceramic dish with parchment paper.

2. Add the toasted nuts, pumpkin seeds (reserve 40g for topping), cacao powder, nut butter, and 3 tbsp desiccated coconut to a food processor. Blitz until combined.

3. Add the dates one at a time, blending between additions. This helps prevent the processor from clogging. Blend for 1–2 minutes, or until the mixture becomes together in a rough ball.

4. Scrape the mixture into the prepared tin. Press it down firmly using a spatula or the back of a spoon to create an even base layer. As it is quite sticky, slowly press into the tray as it will keep lifting up on your fingers or palette knife otherwise!

5. Melt the chocolate in a microwave-safe bowl in short bursts (start with 1 minute at 600W, then stir and repeat 1-2 more times depending on how small your chocolate pieces are) or use a bain-marie.

6. Pour the chocolate mixture over the base, tilting the tray gently to spread it

7. Sprinkle with the remaining pumpkin seeds and about 1 tbsp desiccated coconut, then refrigerate for at least 30 minutes, or until set.

8. Slice into pieces once firm. Store in the fridge in an airtight container.