METHOD

1. Preheat the oven to 160°C.
2. Line two baking trays with baking paper. Spread the shredded coconut on one tray and the pumpkin and sunflower seeds on the other.
3. Toast the coconut in the oven for 10 minutes until it turns golden brown. Toast the pumpkin and sunflower seeds for 15 minutes until they turn golden brown. Watch both of these carefully to ensure they don’t burn. Half way through, take the trays out and toss both the coconut and seeds to ensure evenness.
4. In a microwave-safe bowl melt the dark chocolate in 30-second increments, stirring between each, until it is smooth and glossy. Alternatively you can do this in a double boiler.
5. Add the toasted coconut, pumpkin and sunflower seeds, chia seeds, and hemp seeds to the melted chocolate. Mix well.
6. Scoop the mixture into a silicone mini muffin tray, filling each muffin cup three-quarters of the way. Sprinkle with a pinch of sea salt.
7. Refrigerate for 30 minutes until the clusters are set.
8. Serve and enjoy your delicious salted chocolate clusters!

Notes

• You can use slivered almonds in place of seeds. 
• The best chocolate will depend on your tastebuds. I find 85% cacao is the perfect level of sweetness that keeps it dark enough (lower in sugar), without being too bitter. I use 90% too, but I will add about 6-10 drops of liquid stevia to make it a little sweeter without sugar.