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Dark chocolate clusters with walnuts, cranberries and seeds

Name: Dark chocolate clusters with walnuts, cranberries and seeds
Prep time: 35 min
Total time: 35 min
Yield: Makes around 20
Ingredients: 2 tbsp golden flax seeds; 40g walnut pieces; 2 tbsp chia seeds; 2 tbsp sunflower seeds; 2 tbsp pumpkin seeds; 60g dried cranberries, roughly chopped; 160g dark chocolate (at least 70% cocoa solids), roughly chopped

By: Sue Quinn

Published: 10 Oct 22
Updated: 25 Mar 24

Dark chocolate clusters with walnuts, cranberries and seeds

These dark chocolate clusters are the perfect healthy snack to have with a cuppa or after a workout. The vegan chocolate bites are crammed with juicy cranberries, plus omega-3 rich nuts and seeds.

Next time, try our vegan chocolate chip oat bars.

Easy
October 2022

Test kitchen approved

Makes around 20
Hands-on time 35 min, plus setting

These dark chocolate clusters are the perfect healthy snack to have with a cuppa or after a workout. The vegan chocolate bites are crammed with juicy cranberries, plus omega-3 rich nuts and seeds.

Next time, try our vegan chocolate chip oat bars.

Nutrition: per serving

Calories: 100kcals
Fat: 6.1g (1.8g saturated)
Protein: 2.1g
Carbohydrates: 8.4g (7g sugars)
Fibre: 1.6g
Salt: 0.1g

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Ingredients

2 tbsp golden flax seeds
40g walnut pieces
2 tbsp chia seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
60g dried cranberries, roughly chopped
160g dark chocolate (at least 70% cocoa solids), roughly chopped

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Method

Toast the flax seeds in a dry frying pan over a medium heat for 3 minutes, shaking often, until lightly browned. Whizz to a powder in a spice grinder or mini food processor.
In the same pan, toast the walnuts and all the seeds for 3 minutes, shaking the pan often, until they smell toasty. Roughly chop the nuts and seeds, then tip into a heatproof mixing bowl. Add the whizzed flax seeds, cranberries and a pinch of salt, then mix until evenly distributed.
Put the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bowl) and allow to melt,stirring occasionally. Pour the melted chocolate over the seed mixture and stir until everything is coated.

Line a tray with baking paper, then use a tablespoon to scoop mounds of the mixture onto it. Put in the fridge and leave to set for at least 2 hours. Transfer to an airtight container and eat within 3 days.