Recipe: Cocoa Calm Chocolate Bars

Delicious Mini Raw Chocolate Bars filled with Magnesium rich Pumpkin seeds.

Gluten Free and Vegan

As we navigate life beyond 50, small changes can make a big difference in how we feel day to day and magnesium might just be one of the quiet heroes of our wellness journey. This powerful mineral supports over 300 processes in the body, from easing muscle tension and calming the nervous system to improving sleep quality and reducing stiffness. Yet so many of us are running low, thanks to modern diets, stress, or changes in how our bodies absorb nutrients. The result? Unexplained aches, nightime restlessness, or that midday slump that just won’t quit.

The good news? Replenishing magnesium doesn’t have to be clinical or complicated. In fact, it can be delicious. The recipe below is a recent addition I love it!!— a simple, no-bake chocolate bar packed with natural sources of magnesium to help you feel stronger, calmer, and more energised with every bite. Consider it self-care you can taste.❤️

Cocoa Calm Bars

Ingredients

Filling

2 Cups of Roasted Pumpkin Seeds *( See below for how to roast )

10 pitted dates

4tbsp maple syrup

4 tbsp coconut oil

1/2 avocado

1 tsp vanilla bean extract

1/2 tsp pink himalayan salt or sea salt

Chocolate Coating

2 Cups dark chocolate chips or chunks

1-2 tbsp coconut oil

Instructions

To Make the Filling

Place all ingredients for filling in a food processor and whizz until you have a big green mass that is fairly solid and sticky.

Line a bread tin or something of similar size with parchment paper. Transfer the mixture into the tin and gently press down with the back of a spoon, making sure to go into the corners and create a lovely smooth block. Pop in the freezer for an hour or so until it firms up.

To Make the Chocolate Coating

Line a flat try with parchment paper and pop that into the freezer to chill.

Melt the chocolate and coconut oil for the filling in a glass bowl. I do my gently on the lowest setting of the microwave. Stir until you have a smooth , glossy molten chocolate mixture.

Remove the chilled mixture from the freezer. Lift it out carefully, trim the edges and cut into small bars. I made about 20 out of this mixture.

Now the lovely messy bit! Put each bar on a fork and dip into the molten chocolate so it is fully covered. I run the bar along the edge of the bowl to remove the excess chocolate. Place on the chilled tray. Repeat until you have done them all. At this point you will have some chocolate left over. I recommend you drizzle it, in whatever pattern you like over each bar. You can also add decorations if you wish, I kept the leftover bits of illing ( after trimming) and just chopped them up to use as a topping. Now pop back in the freezer for a minumum of 20 minutes. Perosnally, I like to keep them in the freezer and just take one or two out at a time, it's the best way to resist temptation!

When you take them out, give them 5-15 minutes at room temperature and then tuck in!

Enjoy ❤️

*To Roast Pumpkin Seeds

I use ready prepared organic pumpin seeds ( the green ones) as it's quick & easy. Preheat oven to 325F / 160 C and spread them out on a baking tray. Pop in oven for 8-10 minutes, keep an eye on them and then remove and allow them to cool. You may hear the odd pop when you take them out as they continue to crisp up but don't worry, it's all part of the process.