- Mix all the dry ingredients (oats, nuts, seeds, bran flakes, cinnamon) in a large bowl.
- Melt the chocolate and mix in the tahini and agave nectar. Add to the dry ingredients and mix thoroughly until evenly coated.
- Spoon the mixture into mini cake cases and chill in the fridge until set.
These delicious little chocolates are packed with protein, vitamins, minerals, and omega-3 and omega-6 essential fatty acids. They’re also a good source of complex carbohydrates and are low GI, so they help to sustain energy levels. You can vary the quantities of nuts/seeds/ oats depending on your family’s tastes. Super quick and super easy to make! Makes around 12 chocolates Preparation time: 10 minutes Cooking time: 0 minutes Ingredients 1 bar of good quality dark chocolate (approx. 100g / 4oz) (we like Divine Fair Trade) 100g / 3.5oz / 1 cup fine (porridge) oats 50g / scant 2oz / scant ½ cup mixed unsalted nuts, finely chopped (e.g. walnuts, almonds, hazelnuts, brazil nuts, pecan nuts)* 25g / 1oz / ¼ cup ground flaxseed (linseed) 25g / 1oz / ¼ cup mixed, ground seeds (e.g. pumpkin, sunflower) 2 tbsp tahini 2 tbsp agave nectar (optional, but children may prefer the chocolates sweetened) 1/2 tsp ground cinnamon * For school lunchboxes, I use crushed bran flakes instead of nuts (25g / 1oz / ½ cup) Method