This recipe is the result of me having leftover chocolate after making choco covered strawberries. Sometimes the best things happen without any plan at all!
A thin layer of dark chocolate, topped with sweet coconut flakes and salty pepitas that offer the perfect balance of sweet + salty, smooth with a crunch.
Side note: I got into a good habit of keeping fresh flowers around but fell off the wagon this winter. Flowers are back now go brighten things up!!
1 cup dark chocolate chips or chunks
1 tablespoon coconut oil
1 teaspoon instant espresso powder
1/2 teaspoon vanilla
2 tablespoons pepitas (pumpkin seeds)
2 tablespoons coconut flakes
Line a baking sheet with parchment paper.
Melt chocolate chips and coconut oil in the microwave. 30 seconds, stir, 30 seconds, stir again. That should be plenty of time but if not, continue in 10 second intervals. Chocolate will burn!
Stir in espresso powder and vanilla.
Spread the melted chocolate out over the parchment paper in a relatively thin layer. A little thicker than a nickel.
Sprinkle (as evenly as you can) with pepitas and coco flakes.
Place in the freezer for 15 minutes, remove and break into pieces!
I hope you enjoy this super simple but endlessly rewarding recipe! It’s a great one to keep in your back pocket.
If you make it, let me know! I love hearing from you guys on insta.