MAKES: 10 chocolates (1 per serving) · PREP TIME: 10 minutes · COOK TIME: 5 minutes

    I love this recipe because it is like combining a sweet treat with a trail mix. With so many different textures and flavors, this dessert has a little something for everyone.


    •1 cup sugar-free dark chocolate chips

    •2 tablespoons coconut oil

    •1 tablespoon sugar-free dried cranberries, store-bought or homemade (here)

    •1 tablespoon pepitas (pumpkin seeds)

    •1 tablespoon shelled pistachio pieces

    •1 tablespoon slivered almonds

    •1 teaspoon unsweetened coconut flakes

    •2 teaspoons hulled hemp seeds

    •1 teaspoon chia seeds


    1. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

    2. In a microwave-safe bowl, microwave the chocolate chips and coconut oil on 50% power until the chocolate is melted. Alternatively, the chocolate can be melted in a double boiler. (See tip below.) Use a rubber spatula to mix until smooth. Let cool just slightly before using.

    3. Drop 10 large spoonfuls of the melted chocolate onto the prepared baking sheet. Be sure to space them out enough that they do not run together.

    4. Top each one with dried cranberries, pepitas, pistachios, almonds, coconut, hemp seeds, and chia seeds.

    5. Refrigerate until solid. Store in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.

    tip: Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the waterline by the rim of the pan.


    CALORIES: 120

    FAT: 10g

    PROTEIN: 2.2g

    TOTAL CARBS: 8.6g

    FIBER: 5.7g

    NET CARBS: 2.9g