Dark Chocolate with Brazil Nuts and Pumpkin Seeds

This homemade dark chocolate will satisfy even the most pretentious chocolate lover. It’s prepared using real cacao ingredients, it’s filled with brazil nuts and pumpkin seeds and has a special sweet-bitter taste that you’ll fall in love with.

The true chocolate recipe is based on cacao mass and cacao butter, with a bit of sweetener added (I used coconut sugar). I’ve also included a bit of extra virgin coconut oil to make it extra creamy, as well as vanilla and cinnamon for flavor.

Pro Tip: Feel free to replace pumpkin seeds and brazil nuts with anything you like. Walnuts, pecans or sunflower seeds are all great alternatives. Coconut chips or dried mango slices work just as well. And if you want to make it extra sweet, you can add 1-2 medjool dates (sliced).

5 from 4 votes

Dark Chocolate With Brazil Nuts And Pumpkin Seeds

Prep Time: 25 minutes mins

Cook Time: 0 minutes mins

Fridge Time: 6 hours hrs

Servings: 6 servings

Print Recipe

This dark chocolate will satisfy even the most pretentious chocolate lover. It’s loaded with “good-for-you” nutrients and low in carbs, which makes it very healthy compared to your regular chocolate.

Ingredients

• 80 g cacao mass
• 50 g cacao butter
• 20-30 g extra virgin coconut oil
• 2-3 tsp coconut sugar
• 1/2 tsp vanilla powder
• 1/2 tsp cinnamon powder
• few brazil nuts
• 1 tbsp pumpkin seeds (overnight soaked)

Instructions

• Add everything into a double boiler, except for the nuts and seeds.
• Let the chocolate melt slowly, without increasing the temperature too much.
• Once mixed, pour chocolate cream into a glass or ceramic dish (flat bottom).
• Add chopped brazil nuts and pumpkin seeds, and mix them into the paste.
• Move the tray into the fridge and let it sit there until chocolate will turn solid.
• Once solid, remove from fridge and cut into rectangles. Enjoy!

Notes

This recipe will produce a very solid version of dark chocolate. That’s because we use more cacao mass and cacao butter, compared to “softer” ingredients like coconut oil.

Since we’re using real cacao mass, the final taste can be a bit bitter - that’s totally normal since cacao mass is simply cacao powder in solid form (basically it’s a very pure form of cacao).

Feel free to adjust the amount of coconut sugar or replace it with your desired sweetener. I prefer coconut sugar just because I like its special taste. Make sure to taste your chocolate at the end of Step 2 and you’ll be fine.

Course: Dessert

Cuisine: Dairy-Free, Gluten-Free, Low-carb, Raw Food, Sugar-Free, Vegan

Keywords: brazil nuts, cacao butter, cacao mass, chocolate, pumpkin seeds, vegan chocolate

Author: Marcel Corbeanu

Other unique chocolate recipes to try

• Keto Chocolate Macadamia Mango Bites
• Homemade Dark Chocolate with Walnuts
• Walnut Almond Chocolate Raw Vegan Cookies
• Easy Keto Chocolate Fat Bombs with Cranberries
• Homemade Chocolate Hazelnut Coconut Bars