How To Make Magnesium Chocolate (aka EASY Superfood Chocolate)

magnesium chocolate bark between thumb and index finger

All the health benefits and none of the guilt! Each serving of this easy and delicious magnesium chocolate has the same amount of magnesium as a traditional supplement capsule!

5 from 10 votes

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Prep Time 10

Refrigeration Time 1

Total Time 1 10

Servings

Ingredients

300 g or 2 cups dark chocolate pieces 70% cacao or higher
3/4 cup raw pumpkin seeds aka pepitas
3/4 cup hemp hearts
3/4 tsp pink Himalayan salt

Instructions

Line a rimmed metal baking sheet with parchment paper and set aside.
Measure out your dark chocolate pieces. If using large pieces or bars, chop them into smaller pieces before measuring.
Add 1 inch of water to a pot and bring to a simmer.
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.
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 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.
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're done when they turn a golden yellowish-brown-green colour and begin making popping noises.
Remove your pan from the stove and add a 1/4 tsp of salt to your toasted pumpkin seeds. Stir to coat while still in the pan.
(OPTIONAL STEP) 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.
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.
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 salt evenly over the top of your chocolate.
(OPTIONAL STEP) Sprinkle your reserved chopped pumpkin seeds and another tablespoon of hemp hearts evenly over the chocolate.
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 in the fridge for up to 2 weeks.

Notes

See FAQs and Expert Tips for additional notes.

Nutrition

Keyword healthy chocolate bark, magnesium chocolate, superfood chocolate

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