These Healthy Chocolate Trail Mix Cups are packed full of antioxidants, healthy fats, vitamins and minerals and are low in sugars. Perfect as a mid-morning snack to get you through the day.
This dish contains the following allergens: Tree Nuts
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70g
mixed nuts
25g
dried goji berries
25g
pumpkin seeds
20g
toasted coconut flakes
150g
dark chocolate (85% or above cacao solids)
2.45oz
mixed nuts
0.88oz
dried goji berries
0.88oz
pumpkin seeds
0.7oz
toasted coconut flakes
5.25oz
dark chocolate (85% or above cacao solids)
Utensils
Step 1
Place the mixed nuts into the bowl of the Ninja food processor and run the CHOP programme. Once the nuts have been roughly chopped transfer to a medium-sized bowl and stir in the goji berries, pumpkin seeds, and toasted coconut flakes. Transfer 50g of the mixture to a smaller bowl and set to one side.
Step 2
Melt 150g of dark chocolate over a bain-marie on a low heat until melted. Stir in the nut, fruit, and seed mixture from the large bowl until combined.
Step 3
Place 8 small cupcake cases onto a small baking tray. Divide the chocolate mixture equally between the cases, about 1 slightly heaped tablespoon per case.
Step 4
Sprinkle over the reserved nut, fruit, and seed mixture on top of the chocolate cups, pressing gently into the chocolate. Place the tray into a freezer for 30 minutes until set, alternatively place into the refrigerator for an hour. Remove from the cases and enjoy!
Step 5
Notes:
Store in an airtight container within the refrigerator for up to 5 days.
If vegan, use dairy-free chocolate suitable for vegans.
Place the mixed nuts into the bowl of the Ninja food processor and run the CHOP programme. Once the nuts have been roughly chopped transfer to a medium-sized bowl and stir in the goji berries, pumpkin seeds, and toasted coconut flakes. Transfer 50g of the mixture to a smaller bowl and set to one side.
70g
mixed nuts
25g
dried goji berries
25g
pumpkin seeds
20g
toasted coconut flakes
150g
dark chocolate (85% or above cacao solids)
2.45oz
mixed nuts
0.88oz
dried goji berries
0.88oz
pumpkin seeds
0.7oz
toasted coconut flakes
5.25oz
dark chocolate (85% or above cacao solids)
Step 2 of 5
Melt 150g of dark chocolate over a bain-marie on a low heat until melted. Stir in the nut, fruit, and seed mixture from the large bowl until combined.
70g
mixed nuts
25g
dried goji berries
25g
pumpkin seeds
20g
toasted coconut flakes
150g
dark chocolate (85% or above cacao solids)
2.45oz
mixed nuts
0.88oz
dried goji berries
0.88oz
pumpkin seeds
0.7oz
toasted coconut flakes
5.25oz
dark chocolate (85% or above cacao solids)
Step 3 of 5
Place 8 small cupcake cases onto a small baking tray. Divide the chocolate mixture equally between the cases, about 1 slightly heaped tablespoon per case.
70g
mixed nuts
25g
dried goji berries
25g
pumpkin seeds
20g
toasted coconut flakes
150g
dark chocolate (85% or above cacao solids)
2.45oz
mixed nuts
0.88oz
dried goji berries
0.88oz
pumpkin seeds
0.7oz
toasted coconut flakes
5.25oz
dark chocolate (85% or above cacao solids)
Step 4 of 5
Sprinkle over the reserved nut, fruit, and seed mixture on top of the chocolate cups, pressing gently into the chocolate. Place the tray into a freezer for 30 minutes until set, alternatively place into the refrigerator for an hour. Remove from the cases and enjoy!
70g
mixed nuts
25g
dried goji berries
25g
pumpkin seeds
20g
toasted coconut flakes
150g
dark chocolate (85% or above cacao solids)
2.45oz
mixed nuts
0.88oz
dried goji berries
0.88oz
pumpkin seeds
0.7oz
toasted coconut flakes
5.25oz
dark chocolate (85% or above cacao solids)
Step 5 of 5
Notes:
Store in an airtight container within the refrigerator for up to 5 days.
If vegan, use dairy-free chocolate suitable for vegans.
