How to Make Magnesium Chocolate (EASY Superfood Chocolate)

Each serving of this easy and delicious magnesium chocolate has the same amount of magnesium as a traditional supplement capsule! This superfood chocolate is low in carbs, high in protein and uses only 4 simple ingredients. What more could you ask for from a chocolatey treat?

Skip Ahead | Table of Contents

• Magnesium Health Benefits
• Nutrition Facts
• Healthy Ingredients
• Step-By-Step Instructions
• Substitutions
• Serving Ideas
• Meal Prep & Storage Tips
• Expert Tips
• FAQs
• Recipe Card

Magnesium Health Benefits

Magnesium is an extremely important nutrient the body can’t live without. It’s also considered the ANTI-STRESS MINERAL because it’s a natural tranquillizer.

The funny thing is, one of the signs your body isn’t getting enough is strong chocolate cravings!

Therapeutically, it’s used to:

• Relieve constipation.
• Promote deep sleep and relieve insomnia.
• Reduce PMS symptoms, like cramps and anxiety.
• Reduce blood pressure.
• Decrease mental stress.
• Relieve leg cramps and reduce symptoms of restless leg syndrome.
• Prevent kidney stones.

Magnesium is an essential mineral, which means your body can’t make it. You need to eat food that has it or supplement it for your body to function properly.

Your body needs it to:

• Make dopamine – your happiness-boosting and motivation hormone.
• Make energy and DNA.
• Activate vitamin D – another extremely important nutrient the body can’t live without!
• Keep calcium where it should be – in your bones and teeth.
• Keep you and your cells hydrated.
• Maintain good heart health.

Unfortunately, most people don’t get enough magnesium.

This is partly because it can be easily flushed out of the body. Be it from excessive coffee or water intake, prescription diuretics or alcohol.

Magnesium needs to be replenished every day. In other words, you need to consume foods with magnesium (like this chocolate recipe 😜) daily!

Nutrition Facts

This superfood chocolate bark has 134mg of magnesium per serving—that’s an entire supplement capsule’s worth of magnesium! And because it comes from whole food sources, it will be easier for your body to absorb and use!

On top of that, each 2.5 x 2.5 inch chunk has:

• 6g of protein
• 15g of healthy fats
• 3g of fibre
• 7g of net carbs
• 5g of sugar
• 200 calories

Magnesium Chocolate Ingredients

Literally, every ingredient in this recipe is a superfood in its own right!

• Dark Chocolate: One of the tastiest superfoods on earth! Dark chocolate has a cacao concentration of 70% or more. Cacao is high in antioxidants and essential minerals like magnesium. Dark chocolate has been shown to lower blood pressure, reduce anxiety and promote happiness when eaten!
• Pumpkin Seeds: Rich in protein, fibre, and essential minerals, like zinc, iron and, of course, magnesium! These little green gems also go by the name pepitas.
• Hemp Hearts: Packed with protein, fibre, healthy fats… and, you guessed it, magnesium! Plus, their naturally tender texture makes them go completely noticed in this chocolatey treat. The best price for hemp hearts by far is at Costco.
• Himalayan Pink Salt: This best-in-class salt has it all! It contains over 80 trace minerals and three extremely important ones: calcium, magnesium, and potassium (your electrolyte minerals). Electrolyte minerals are as important as water to keep you and your cells hydrated. They also help reduce muscle cramping associated with mineral deficiencies and dehydration.

Check out the printable recipe card for exact measurements.

If you love chocolate as my family and I do, check out these decadent yet ultra-healthy recipes:

• Hormone Balancing Chocolate Chia Mousse (Rich, Creamy & Dairy Free)
• Fudgy Heart Healthy Brownies (Easy & Gluten Free)

How To Make Magnesium Chocolate

STEP-BY-STEP INSTRUCTIONS

STEP 1: Line a rimmed metal baking sheet with parchment paper and set aside.

STEP 2: Measure out your dark chocolate pieces. If using large pieces or bars, chop them into smaller pieces if measuring using a measuring cup.

STEP 3: Add 1 inch of water to a pot and bring to a simmer.

STEP 4: Add your chocolate to a heat-safe bowl and place it over the pot, creating a double boiler. NOTE: The bowl should not sit directly on the water.

STEP 5: Once the chocolate pieces start to melt, give them a stir to encourage them to melt quickly and evenly. Periodically give your chocolate a stir until it is almost completely melted, at which point remove the pot and bowl from the stove. Keep the bowl on the pot so your chocolate stays warm and finishes melting.

STEP 6: While your chocolate melts, add your pumpkin seeds to a cool pan and turn your stove to medium heat. Toast your pumpkin seeds over medium heat, stirring frequently, for approximately 3 to 5 minutes. The exact time will depend on your stove and the type of pan you use. You’ll know they are done when they turn a yellowish-brown-green colour and begin making popping noises.

STEP 7: Remove your pan from the stove and add 1/4 tsp of salt to your toasted pumpkin seeds. Stir to coat while still in the pan.

STEP 8: (OPTIONAL) Transfer your toasted pumpkin seeds to some parchment paper and give them a rough chop. Reserve 1 to 2 tablespoons of the chopped seeds, and set aside to garnish your chocolate bark.

STEP 9: To your bowl of melted chocolate, add 1/4 tsp salt, the hemp hearts and toasted pumpkin seeds, including any salt left in the pan. Stir until combined.

STEP 10: Transfer your chocolate seed mixture to your parchment-lined baking sheet and spread evenly using a spatula. It should be approximately 1/4 inch thick. Sprinkle the last 1/4 tsp of salt evenly over the top of your chocolate.

STEP 11: (OPTIONAL) Sprinkle your reserved chopped pumpkin seeds and another tablespoon of hemp hearts evenly over the chocolate.

STEP 12: Refrigerate your chocolate on the baking sheet for at least 1 hour before removing and breaking it into pieces. Transfer your magnesium chocolate to an airtight container and store it in the fridge for up to 2 weeks.

Serving Ideas

FOR ENTERTAINING

This superfood chocolate is a favourite amongst my lady friends and makes the perfect ladies’ night treat!

Topped with extra seeds, this magnesium chocolate bark looks beautiful on charcuterie and snack boards. It also pairs well with red wine and sharp-tasting cheeses!

AS A SCHOOL-SAFE SNACK

Since it’s nut-free and low in sugar, it makes the perfect school lunch snack!

My kids love it when I add a few small chunks to their school lunch box as an afternoon pick-me-up!

AS AN EVENING (OR PMS) SNACK

Sometimes, you need a little post-dinner snacky-snacky. Magnesium chocolate couldn’t be more perfect for the job! Crunchy, rich, a little salty and just sweet enough. Not to mention the relaxing and sleepy-time benefits of magnesium.

It’s evening (and PMS) snacking perfection!

Meal Prep & Storage Tips

MEAL PREP

Because this recipe will last a couple of weeks in the fridge, feel free to double it for your entertaining and snacking needs!

STORAGE

This magnesium chocolate is best when stored in the fridge. It keeps its texture firm and ‘snappy.’ It also maintains the health benefits of the seeds!

Also, storing your magnesium chocolate in a glass container will keep it fresh for weeks!

Expert Tips

DON’T SKIP TOASTING YOUR PUMPKIN SEEDS!

Toasting your pumpkin seeds adds incredible flavour to the recipe and is a step you don’t want to skip!

Dry-roasted and salted seeds will work in a pinch. They just won’t have the same depth of flavour as freshly toasted seeds, but they will cut down your prep time. Just make sure to account for any added salt!

HOW TO PREVENT BURNING YOUR PUMPKIN SEEDS

Adding your pumpkin seeds to a cold pan and gradually heating them up will ensure they toast evenly.

As your seeds heat up, they’ll release their natural oils. Once their oils have come to the surface, the pumpkin seeds will toast more quickly. Adding your seeds to a hot pan will release their oils on only parts of the seeds, causing them to toast unevenly – or burn.

If you choose to toast your pumpkin seeds in the oven, keep a very close eye on them. They can go from perfectly done to burnt in just a few seconds.

HOW TO AVOID discolouration

Dramatic changes in temperature can create a dry, whitish film on the surface of your chocolate. To prevent this, allow your chocolate to come to room temperature before placing it in the fridge to firm up.

Also, avoid placing it in the freezer, full stop, even after it’s been refrigerated. Once it comes out and thaws to room temperature, it will dry out and discolour.

NOTE: The discolouration will not affect the taste or nutritional value of the chocolate; it will just make it less visually appealing.

MULTITASKING

One of the simplest ways to reduce the prep time with this recipe is to toast your pumpkin seeds while your chocolate melts.

Also, physically stirring your chocolate pieces over a heat source will speed up the melting process by up to 50%!

FAQs

Recipe Card

Questions About This Recipe?

If you have any questions about this recipe or the information you’ve learned today, please don’t hesitate to leave a comment or send me an Instagram direct message! ✨

I can’t wait to hear all about your healthy eating journey and what you’ve been cooking! Please comment below or share your successes with me on Instagram @nourashnutrition so that I can celebrate you and your healthy eating milestones!

Until next time…

Sending you 🤎 & ✨!

xo ash