Choco-Pumpkin Tiles

2 Reviews
100% would make this recipe again

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parchment paper
100 g unsweetened (dark) chocolate, chopped
4 tbsp coconut oil 55 g
4 tbsp peanut butter, natural [optional] 65 g
1 pinch salt 0.1 g
3 tbsp pumpkin seeds 24 g

Before you start

For best results, it is essential to use only the finest quality chocolate that contains at least 70% cocoa.


  1. Line the bottom of an 8-inch square baking dish (20 x 20 cm) with parchment paper (which will make it easier to unmold).
  2. Melt the chocolate and coconut oil in the microwave, in 15 seconds intervals.
  3. Add the peanut butter. Mix well.
  4. Pour the mixture into the prepared dish. Sprinkle with pumpkin seeds and salt, then refrigerate until firm, about 1 hour.
  5. Invert the dish onto a work surface, remove the parchment paper, then cut into 16 squares or diamond shaped pieces.


Keep in the fridge.

Nutrition Facts Table

per 1 serving (10 g)


% Daily Value




6 g

9 %

Saturated 4.4 g
+ Trans 0 g

22 %


0 mg


0 mg

0 %


3 g

1 %


1 g

2 %


3 g

Net Carbs

2 g


1 g

Vitamin A

0 %

Vitamin C

0 %


0 %


5 %


This recipe is :
Free  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 0
Fats 1 ½
Other Foods 0

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2 Reviews (2 with rating only) 100% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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