Flaxseed Chocolate Clusters

No-bake dark chocolate clusters with ground flaxseed, oats, and seeds. Ready in 15 minutes and refrigerator-firm in 30.

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Prep Time 15

Total Time 45

Servings: 18 clusters

Calories: 148

200 g dark chocolate (70% cocoa), roughly chopped or good-quality dark chocolate chips
1 tbsp coconut oil, refined
2 tbsp maple syrup or honey
60 g ground flaxseed about 6 tbsp
80 g rolled oats (certified gluten-free if needed) old-fashioned, not quick oats
50 g pumpkin seeds, raw or lightly toasted about 4 tbsp
1 pinch flaky sea salt optional, for topping

Line a large baking sheet with parchment paper and set it near your work surface.
Fill a small saucepan with about 5 cm (2 inches) of water and bring to a gentle simmer over low heat. Place a heat-safe bowl on top, making sure it doesn't touch the water.
Add the chopped dark chocolate and coconut oil to the bowl. Stir slowly with a rubber spatula until fully melted and smooth, about 3 to 4 minutes.
Remove the bowl from the heat. Stir in the maple syrup until combined.
Add the ground flaxseed, rolled oats, and pumpkin seeds to the bowl. Fold everything together until all the dry ingredients are evenly coated in chocolate and no dry patches remain.
Using a 1-tablespoon cookie scoop, drop mounds of the mixture onto the prepared parchment sheet, spacing them about 2 cm apart.
Press each mound lightly to flatten the top slightly. Sprinkle with flaky sea salt if using.
Transfer the tray to the refrigerator and chill for at least 30 minutes, until clusters are fully firm and hold their shape when lifted.
Once set, transfer to an airtight container and store in the refrigerator.

For extra crunch, toast the oats and pumpkin seeds in a dry skillet for 3 minutes before adding to the chocolate mixture.