• 6 ounces bittersweet chocolate, finely chopped
  • ⅓ cup cashew butter
  • ⅓ cup chopped roasted cashews
  • ½ cup raisins
  • 3 Tbsp. roasted, salted pumpkin seeds
  • 3 Tbsp. pomegranate seeds


Place bittersweet chocolate in a heatproof bowl set over (not in) a pan of simmering water. Stir until melted, then add cashew butter. Remove from heat, stir in chopped roasted cashews and ½ cup raisins.

Spread onto a parchment-lined baking sheet and sprinkle with pumpkin seeds and pomegranate seeds. Cool and break into bite-size pieces.


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