Ingredients
- 50g hazelnuts
- 50g walnuts
- 180g dark chocolate
- ½ tbsp extra-virgin olive oil
- 2 wholegrain wheat biscuits
- 50g dried cranberries
- 15g shredded/desiccated coconut
- ½ cup popcorn
- 1 tbsp pepitas
Method
- Roughly chop the nuts, then toast in a dry pan for a couple of minutes until fragrant.
- Break up the chocolate into a microwave-safe mixing bowl and add the oil. Microwave in 20-second intervals, stirring in between, until melted.
- Lightly crush the wheat biscuits. Mix all ingredients together with the melted chocolate in a large bowl until well combined.
- Divide mixture between a 12-hole silicone mini-muffin mould, pressing down gently to fill mould. Freeze until set. Store bites in freezer to maintain freshness.
Tip: Feel free to experiment with different nuts, seeds, dried fruits and chocolate.
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Tips
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Nutrition Per Serving
