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Dessa Healthy Seed Clusters are delicious chocolate treats loaded with seeds for a super-snack rich in zinc, magnesium, iron, protein, fiber, and healthy fats.

Även om hela receptet finns precis nedan, missa inte alla mina tips längre ner, inklusive ingrediensbyten, mina matlagningstips och steg-för-steg-bilder!

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Seed Clusters

Dessa Healthy Seed Clusters are delicious chocolate treats loaded with seeds for a super-snack rich in zinc, magnesium, iron, protein, fiber, and healthy fats.

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Prep Tid: 10

Frysningstid: 10

Total tid: 20

Kurs: Dessert, mellanmål

Cuisine: amerikan

Serveringar: 13 kluster

Kalorier: 93.6 kcal

Författare: Carine Claudepierre

Innehållsförteckning

US Customary - metrisk

▢ 3 ounces MÖRKA CHOKLADKAKOR - 55 % för sötsaker, 70 % för medelsöta eller 85 % för lågsockerhalt (not 1)
▢ 1 ¼ koppar Frön - I am using 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds and 1/4 cup sesame seeds (note 2)
▢ 1 tesked Olivolja - (anteckning 3)

Frivillig

▢ 1 nypa Havssaltflingor

Instruktioner

First, pick the type of chocolate you love. For very low-sugar clusters, pick 85% cocoa, or 70% for a sweeter treat. For very sweet clusters, use 55% cocoa chocolate.
Line a large sheet that fits in your freezer with lightly oiled parchment paper. Set aside.
In a microwave-safe glass bowl, add the squares of chocolate and oil.
Microwave in 30-second bursts, stirring between each until fully melted.
Fold in the seeds, and use a rubber spatula to stir and coat the seeds entirely.
Drop a tablespoon of the batter on the prepared sheets and repeat, leaving some space between each cluster. I made 13 clusters.
If you like, sprinkle extra seeds on top.
Pop the sheet in the freezer for 10-12 minutes until the chocolate hardens and the clusters are set.
Servera med en nypa havssaltflingor.

Anmärkningar

Anmärkningar 1All choklad fungerar i det här receptet. Valet av choklad beror på dina smaklökar och dina söthetsförväntningar. Jag gillar högkvalitativa chokladkakor med 70 % kakao till 85 % kakao. Men om du är ett sötsug blir 55 % kakao läckra söta kluster.

Anmärkningar 2: You can use 1 1/4 cups of pumpkin seeds only, or swap some of the pumpkin seeds for more sunflower seeds, and play with the ratio of each. Don’t use flaxseed or chia seeds. Flaxseeds need to be ground to be absorbed by the body. Chia seeds need to be soaked, and soaked chia seeds won’t bind in the melted chocolate.

Notera 3:Or any low-flavor oil you have at home. This helps melt the chocolate, you can skip this if oil-free.

lagring: Store the clusters in an airtight container in the fridge for up to 2 weeks. Freeze them for up to 1 month in Ziploc bags, eat frozen or thaw for 30 minutes at room temperature before eating.

Fäst recept

Kostrådgivning

Ingredienser och ersättningar

Det här stycket ger dig alla mina tips om hur du väljer rätt ingredienser. För hela receptet med mått, scrolla till receptkortet längst ner i inlägget!Gå till fullständigt recept

You only need three simple ingredients to make this recipe. Here’s how to pick and swap them.

MÖRKA CHOKLADKAKOR – This is the “glue” that holds the clusters together and provides the main flavor. I like 70%-85% cocoa, but you can use 55% if you prefer a sweeter treat.
Seeds (Pumpkin, Sunflower, Sesame) – These are the star of the show, providing all the crunch, protein, fiber, and healthy fats.
Olivolja – This helps the chocolate melt smoothly and gives the final clusters a nice, shiny finish. You can also use melted coconut oil.

How to Make Healthy Seed Clusters (in Pictures)

Carines tips

Låt mig dela med mig av några fler tips för perfekta kluster.

Boost Protein – If you want to add even more plant-based protein, you can easily swap the sesame seeds for hemp seeds.
Best Seeds – I don’t recommend using flax or chia seeds in this recipe. Flax needs to be ground for your body to absorb it, and chia seeds need to be soaked, which doesn’t work well with melted chocolate.
Add Sweetness – For a chewy texture and extra sweetness, you can replace some of the seeds with dried cranberries or finely chopped dates.