Chocolate, Date, Almond and Cinnamon Desk Snack for Energy
Make this for when energy levels are dipping, and afternoon slumber might be creeping in! I made this for my two teenagers when testing for this recipe and the reception it got was unanimous, “absolutely delicious, Mum!” It also happens to be very easy to make. I am not a nutritionist, but pumpkin seeds are said to be something of a nutritional powerhouse and a terrific source of protein, unsaturated fatty acids, vitamins, minerals, and antioxidants, they work brilliantly in this recipe with almonds which bring healthy fats, fibre, protein, magnesium and vitamin E. Store in a Tupperware, breaking off small portions of this chocolate snack and deliver with a cup of tea and cheery smile, or very grave and serious face, I’ll leave this up to you! This will keep well in a tin for up to one month or more, though I very much doubt it will last that long.
INGREDIENTS
200g large dates, slit vertically and the pit removed (or use pitted date block, sliced about 1cm thick
200g good-quality dark chocolate, roughly chopped
3 tbsp pumpkin seeds
40g Brazil nuts or almonds, lightly toasted and roughly chopped
½ tsp ground cinnamon
A pinch of sea salt flakes (optional)
METHOD
Line a baking sheet or tray with parchment paper and lay the dates overlapping on top. Place another sheet of parchment over the top, then use a heavy chopping board to press into an even layer about ½ cm thick. Remove the top piece of parchment and put to one side
Place the chopped dark chocolate in a heatproof or microwave bowl. Gently heat over a saucepan of simmering water, or a low microwave, until it's melted.
Stir 1/2 the chopped almonds, pumpkin seeds and cinnamon into the melted chocolate mixture and stir to evenly distribute.
Pour the chocolate mixture over the dates and use a spatula to spread it out into a thin, even layer and sprinkle with the remains pumpkin seeds and almonds and a pinch of salt if using.
Place the baking sheet in the fridge and allow the chocolate to set for at least 1 hour, or until it's firm and completely solid.
Once the chocolate has set, remove it from the fridge and use a knife to cut it into squares or wedges.