Paleo Dark Chocolate Bark Thins + how to use seed cycling for hormone balance
 
Prep time
Cook time
Total time
 
Dana:
Serves: 8+ servings
Ingredients
  • ½ cup coconut oil
  • ¾ cup cocoa powder
  • 2 Tbsp coconut butter (sub your favorite kind of nut or seed butter!)
  • 3 - 4 Tbsp maple syrup (depending on how sweet you want it!)
  • ¼ cup pumpkin seeds*
  • ¼ cup flax seeds, ground
  • ¼ cup shredded coconut flakes
  • 1 pinch fine sea salt + coarse sea salt for topping
Directions
  1. Line a baking sheet with parchment paper.
  2. Melt the coconut oil and coconut butter (or nut butter) together in a glass jar (or over a double boiler). In a mixing bowl, whisk together the melted oil and coconut butter, maple syrup, and cocoa powder, plus a small pinch of sea salt, until no lumps remain.
  3. Pour the mixture onto the parchment paper and use a rubber spatula to spread it out evenly (don’t make it too thin though!). Scatter the pumpkin seeds, flax seeds, and coconut on top.
  4. Place on a level surface in the freezer for about 15-20 minutes, until completely frozen.
  5. Break up into pieces before serving. Sprinkle with coarse sea salt!
  6. Store in the freezer. It melts fast if you keep it at room temperature.
Notes
*you could also pour the chocolate into little molds if you want to make bite-sized chocolate candies!

**note: for this recipe, I kept the pumpkin seeds whole because I like the crunch and the way they make the bark look. HOWEVER, if you want the biggest benefits for seed cycling, they should be ground up. For the second phase of your cycle, substitute sunflower and sesame seeds.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-dark-chocolate-bark-thins-how-to-use-seed-cycling-for-hormone-balance/