With Easter just around the corner, chocolate is on all of our minds. Do we buy our own egg or email a suggestion to our nearest and dearest? Is there any point in buying a specific egg to eat on Easter Sunday when we’ve been having daily 3pm Mini Egg break since February? Chocolate is one of those tricky nutritional areas; we know that for the most part, it’s best enjoyed in moderation and yet some types of chocolate are absolutely brimming with nutrients. 

We know, for example, that dark chocolate with a high cacao percentage is chockfull of magnesium (which is what you actually crave when you suddenly get a pang for Dairy Milk the day before your period). And the dark stuff also tends to contain loads of fiber, antioxidants and gut-loving polyphenols. In fact, Zoe’s Dr Tim Spector has said that dark chocolate has several times more antioxidants than green tea or red wine.

With that in mind, we’ve gathered together three simple chocolate recipes that use added beneficial ingredients like omega 3-rich hemp seeds and a bunch of other natural goodies. 

Ingredients

6 tbsp Good Hemp hemp seeds

6 tbsp sunflower seeds

300g rolled oats

4 tbsp flax seeds

1 tsp cinnamon

40g chopped hazelnuts

150g vegan butter

2 tsp vanilla extract

25g light muscovado sugar

100g maple syrup

150g agave nectar

200g 70% dark chocolate 

1 tbsp coconut oil (optional)

Salt flakes

Method

1. Pre-heat the oven to 180°C. 
2. Melt the butter, vanilla extract, sugar, maple syrup and agave nectar in a small pan on low to medium heat.
3. Add the rest of the ingredients (except the dark chocolate, coconut oil and salt flakes) to a large bowl with the melted mixture. Stir well, making sure the dry ingredients are evenly distributed throughout the mixture.
4. Transfer your mixture to a lined 9-inch baking tin, ensuring it’s evenly spread throughout. Use a flat spatula to firmly press down the mixture into the corners of the tin.
5. Bake for 25 minutes until golden brown around the edges. Whilst you wait for the bars to cool, prepare your chocolate layer.
6. Melt the chocolate and coconut oil (if using) in a microwave or using a bain-marie until fully melted (be careful not to burn it). Then, pour the melted chocolate on top of the bars, using a flat spatula again to ensure the chocolate is spread evenly.
7. Place into the fridge for 2 hours, and once set, cut into desired shapes and top off with salt flakes. 

Ingredients

400g pitted dates

5 tbsp Good Hemp hemp seeds

2 tbsp cocoa powder

50g cashews

A pinch of salt

Extras: 50g cashews for rolling

Method

1. Soak the dates in a bowl of very hot water for 10 minutes to soften.
2. Add the drained dates to a food processor and process until left with a smooth paste.
3. Add the rest of your ingredients to the food processor and then blitz very quickly for about 10-15 seconds, until all of the ingredients are just combined. You should be left with a thick dough-like mixture, which you should be able to roll into balls. If the mixture falls apart when rolled, mix in a teaspoon of water.
4. Roll the mixture into 14-16 equally sized balls, then into the finely chopped cashews or extra hemp seeds for a crunchy coating. 

Serves: 4 

Ingredients

75g medjool dates

30g peanuts

10g cacao powder

10g vegan protein powder

15g Good Hemp milk

Method

1. Throw everything into a food processor and blend until it forms a ball.
2. Press into a small lined tin, depending on your desired thickness.
3. Chill in the fridge for at least two hours before slicing into bars.

Recipes and images courtesy of Good Hemp.