Dark Chocolate Protein Nuggets

Oh hi! I didn’t see you there. I was too busy snackin’ healthy.

I was in Costco the other day and I found these Keto Nuggets and decided to give them a shot. I’ve been looking for something that I can eat post-dinner that isn’t too terrible for you. I really just can’t get behind the idea that dinner is the last meal that I will eat in a day. I don’t vibe with that. Anyway, back to my story: I purchased them and they were pretty darn good! But, since it’s me and I need to make mostly everything from scratch, I decided that instead of buying them again, I was going to make them. And here we are!

So these “nuggets” are super quick and easy. The nuts and seeds in the recipe can easily be swapped out for your favourite nuts and seeds, as long as you abide by the number of grams listed!

I like to toast the almonds and pecans to get that roasty toasty flavah before dousing them in the melted chocolate. So good!

Note: There isn’t any extra sugar added to these…Just what is in the chocolate. I like things less-sweet, but also because I always use maple syrup, honey or agave to sweeten my food, and their properties could potentially seize the chocolate. Chocolate is super temperamental, and even the tiniest drop of water could ruin an entire bowl. Because all of my preferred sweeteners are in liquid form, I didn’t want to add any and compromise the chocolate.

You can definitely find a lot of the ingredients at Costco or your local bulk food store, but here are some links to the required products if you prefer to shop online:

Another very helpful item is a kitchen scale. This is so great to have on hand, especially if you do a lot of baking. I used my scale for this recipe as it is the most accurate, especially when you are measuring nuts – their awkward shape always fits differently into measuring cups.

Let’s make some nuggets!

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Dark Chocolate Protein Nuggets

Prep time: 10 minutes

Cook time: 10 minutes

Cool time (inactive): 1 hour


  • 150 g Pecans, chopped roughly
  • 200 g Sliced Almonds
  • 100 g Hemp hearts
  • 150 g Pumpkin seeds
  • 50 g Chia seeds
  • 50 g Shredded coconut
  • 200 g Dark chocolate, chopped into small pieces
  • 12 g Coconut oil
  • Instructions:

    1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
    2. Spread the pecans out on the parchment paper and bake in oven for 3 minutes.
    3. Pull out the baking sheet and add the almonds. Bake for another 3-6 minutes, or until just starting to become brown. Watch carefully! They will burn easily.
    4. To a large bowl, mix together the toasted nuts, hemp hearts, pumpkin seeds, chia seeds, coconut and salt and set aside.
    5. Add the chocolate and coconut oil to a double boiler*, over low heat. Stir frequently with a spatula until almost completely melted. Remove and continue stirring until the remaining solid pieces melt.
    6. Pour the chocolate over the nut and seed mixture and use a wooden spoon to mix until all of the nuts and seeds are coated. Spread the mixture out onto a parchment lined baking sheet (you can use the same parchment you used for roasting the nuts). Place in the fridge for at least one hour to set.
    7. When fully set, remove from fridge and break into bite-size “nuggets.” Store in an airtight container in the fridge for up to 2 weeks!


    *For the double boiler, fill a small pot with one – to two-inches of water and place over medium low heat. Add a larger glass, or heatproof bowl on top of the pot with a wooden spoon in between to let the steam escape. Place the chocolate and coconut oil into the glass bowl to melt.

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