A rich, satisfying dessert that's secretly a magnesium powerhouse - dark chocolate, almonds, and pumpkin seeds make every bite count.

INGREDIENTS

• 200 grams dark chocolate (70%+), chopped

• 3 tablespoons pumpkin seeds

• 3 tablespoons raw almonds, roughly chopped

• 2 tablespoons cashews, roughly chopped

• 1 tablespoons tahini (optional)

• 1 pinch flaky sea salt

• 0.5 teaspoon ground cinnamon

STEPS

1. Melt the chocolate: Place 200 grams dark chocolate (70%+), chopped in a heatproof bowl over a saucepan of barely simmering water (don't let the bowl touch the water). Stir gently until fully melted and smooth. Remove from heat.

2. Add tahini & cinnamon: Stir 1 tablespoons tahini (sesame paste) and 0.3 teaspoons ground cinnamon into the melted chocolate until fully combined. This adds creaminess and a big magnesium boost from the sesame.

3. Spread the bark: Pour the chocolate mixture onto a baking tray lined with baking paper. Spread into a thin, even layer about 5mm thick using a spatula.

4. Add toppings: Scatter 3 tablespoons pumpkin seeds (pepitas), 3 tablespoons raw almonds, roughly chopped, and 2 tablespoons cashews, roughly chopped evenly over the surface. Finish with a pinch of 1 pinch flaky sea salt over the top.

5. Set in the fridge: Transfer to the fridge and chill until completely firm.

6. Break and serve: Once set, break into irregular shards and serve. Store leftovers in an airtight container in the fridge for up to 2 weeks.

NOTES Magnesium highlights per serving:

• Dark chocolate (70%+): ~50mg per 25g

• Almonds: ~30mg per tbsp

• Pumpkin seeds: ~75mg per tbsp

• Tahini (sesame): ~25mg per tbsp

Tips: The darker the chocolate the better - 85% or 90% gives even more magnesium and less sugar. You can swap in any nuts you like: Brazil nuts, walnuts, and macadamias are all great choices. For a vegan version, just double-check your chocolate brand is dairy-free.