Ingredients
- 200 g dark chocolate 70-85% cocoa
- 15 Medjool dates pitted and halved
- 3 heaped tbsp peanut butter
- Seeds from 1 pomegranate
- 50 g pumpkin seeds
- 2 tbsp desiccated coconut
Instructions
- Line a baking tray or chopping board with baking paper.
- Melt the dark chocolate in a heatproof bowl over simmering water (or in short bursts in the microwave).
- Pour the melted chocolate onto the baking paper and spread into an even layer.
- Arrange the Medjool dates over the chocolate, gently pressing them down.
- Drizzle the peanut butter evenly across the dates.
- Scatter over the pomegranate seeds and pumpkin seeds.
- Finish with a sprinkle of desiccated coconut.
- Place in the fridge for 45 minutes, or until fully set.
- Break into pieces and store in an airtight container.
Notes
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Why I Love This Snack
- Dark chocolate provides antioxidants and polyphenols.
- Dates offer natural carbohydrates and fibre.
- Peanut butter contributes healthy fats and protein.
- Pumpkin seeds are rich in magnesium, zinc and healthy fats.
- Pomegranate provides antioxidants and adds freshness.
- Coconut adds texture and flavour.
Storage
- Fridge: Up to 7 days
- Freezer: Up to 3 months
The Foodie Footballer Tip
Keep a batch in the freezer and break off a piece when you need a quick energy boost or something sweet. Pair it with a Greek yoghurt or a coffee for a more balanced snack that will keep you fuller for longer.Nutrition
Calories: 213kcal | Carbohydrates: 31g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 368mg | Fiber: 4g | Sugar: 24g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 3mg
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