Coconut and pepita chocolate rounds

Name: Coconut and pepita chocolate rounds
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 35
Ingredients: 400g dark (70%) chocolate, chopped; 1 cup (90g) desiccated coconut; 1 tbs coconut oil; 1/2 cup (75g) pumpkin seeds (pepitas), plus extra to garnish; 1/2 cup (80g) sunflower seeds, plus extra to garnish; 1/2 cup (75g) dried currants; Sea salt flakes, to garnish

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Have a stash of these seeded chocolate rounds ready to go and you'll never be caught out in a 3pm slump.

400g dark (70%) chocolate, chopped
1 cup (90g) desiccated coconut
1 tbs coconut oil
1/2 cup (75g) pumpkin seeds (pepitas), plus extra to garnish
1/2 cup (80g) sunflower seeds, plus extra to garnish
1/2 cup (75g) dried currants
Sea salt flakes, to garnish

Method

1.

Place chocolate in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water) and stir occasionally until melted. Add remaining ingredients except salt and stir to combine. Set aside for 2 minutes to set slightly, then stir again. The mixture should be textured and rough; add more coconut for a chunkier consistency if needed.
2.

Place tablespoons of chocolate mixture on 2 baking paper-lined baking trays and shape into rough 4cm rounds with the back of a spoon. Sprinkle over the sea salt and extra pumpkin and sunflower seeds, then chill for 1 hour or until firm.