Ingredients
Method
- Line a baking sheet with parchment paper. Ensure the paper is flat to prevent uneven cooling.
- Melt the chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring well between each interval. Stop when mostly melted; residual heat will finish the job. Do not overheat, or the chocolate may seize. The mixture should be glossy and smooth.
- Pour the melted chocolate onto the prepared baking sheet. Use an offset spatula or the back of a spoon to spread it into an even layer, roughly ¼-inch thick.
- Immediately sprinkle the mixed seeds evenly over the surface. Press them down gently so they adhere to the chocolate before it sets.
- Sprinkle flaky sea salt over the top while the chocolate is still wet. This ensures the salt sticks and distributes flavor evenly throughout each bite.
- Refrigerate for at least 20-30 minutes, or until the chocolate is completely firm and snaps cleanly when bent.
- Break into irregular pieces using your hands or a knife. Store in an airtight container in the refrigerator for up to two weeks.
Nutrition
Notes
The trick isn’t fancy ingredients but timing; let the seeds toast until they smell nutty before folding them in, which deepens their flavor profile significantly. It’s the kind of treat I keep stocked in the freezer because it looks impressive but requires zero skill, making it an easy win for last-minute guests or just a quiet evening snack.