A delicious take on chocolate crispy cakes, these make a super healthy snack. Bound together with a little chocolate and nut butter instead of syrup, they conceal plenty of essential fats, protein, vitamins, minerals and antioxidants. You can vary the mixture of oats, seeds and coconut according to taste.
100g good quality dark chocolate (70 - 80% cocoa), broken into rough chunks (I use Cavalier 80%, sweetened with stevia from Waitrose)
3 heaped tbsp unsalted nut butter such as cashew, almond or peanut (I use Meridian cashew butter from most big supermarkets)
2 tsp ground cinnamon
65g mixed unsalted nuts, roughly chopped (hazelnuts, pecans and flaked almonds are good)
35g dessicated coconut
50g seeds (pumpkin, sunflower are good)
1 tablespoon of ground or cracked linseeds (optional)
Melt the chocolate in a bowl over a pan of boiling water and then stir in the nut butter.
Meanwhile measure out the oats, nuts, seeds and coconut.
Mix the dry ingredients into the melted mixture until evenly coated then spoon into the muffin tin holes (you could use paper cake cases but it’s not necessary)
Chill in the fridge until set.
Store in an airtight container in the fridge.
Adapted from a recipe by Patrick Holford at www.foodforthebrain.org