Sharing something a little different today—because it’s been a strange week and I’ve been thinking about chocolate and magnesium. No, this isn’t medical advice, just a tasty, wholesome way to boost magnesium through dessert.
A few summers ago I started waking up with terrible leg cramps. After a month of searching possible causes, magnesium deficiency kept coming up. I remembered a former roommate who ate pumpkin seed butter every morning and raved about its magnesium content. I gave it a try—mostly skeptical—and began having pumpkin seed butter for breakfast.
Surprisingly, the cramps disappeared completely within a short time. It was an immediate, obvious change, and it convinced me that simple dietary adjustments can sometimes have rapid effects.
Pumpkin seeds and pumpkin seed butter became staples for me. But I wanted something more appealing than green spread on apples—something prettier and more shareable. Hence: magnesium-rich chocolate bars. Yes, I’m giving you permission to eat more chocolate.
Magnesium is an important mineral with many roles in the body. Research suggests it can help reduce chronic pain, support bone and heart health, enable nerve and enzyme function, calm the nervous system, aid carbohydrate and glucose metabolism, ease PMS symptoms, regulate melatonin and improve sleep, support alkalinity, and may help with migraines. Given its many functions, adding magnesium-rich foods to your diet makes sense—especially when they come in the form of a delicious treat.
These bars combine several magnesium-rich ingredients: pumpkin seeds, figs, avocado, dark chocolate (which itself contains magnesium), and a touch of maple syrup. There are many variations you could try, but I kept this version both nutritious and tasty.
I’ll admit I have favorites—raw hemp chocolates remain my top pick—but these magnesium bars are a lovely option to include in your routine or to serve to anyone curious about eating a healthier chocolate treat.
Magnesium Rich Raw Chocolate Bars
A delicious mini raw dark chocolate bar packed with magnesium-rich pumpkin seeds. Vegan and gluten-free.
- Author: Audrey @ Unconventional Baker
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: approx 10 bars
- Category: Bars
- Method: No-Bake
- Cuisine: Dessert
Ingredients
Filling:
- 2 cups pumpkin seeds (pepitas), toasted or raw
- 8 soft dried black mission figs (remove and discard any hard stems)
- 4 tbsp maple syrup
- 4 tbsp coconut oil
- ½ small ripe avocado (peeled and de-seeded)
- 1 tsp raw ground vanilla bean (or 2 tsp pure vanilla extract)
- ½ tsp salt
Chocolate Coating:
- 2 cups chopped dark chocolate (or dark chocolate chips)
- 1–2 tbsp coconut oil
Optional Decoration:
- Edible jasmine flowers, pumpkin seeds, cacao nibs, chocolate chips or chopped pumpkin seeds for garnish
Instructions
- Place all filling ingredients (except the chocolate and coconut oil for coating) in a food processor and process into a sticky mass.
- Line a loaf pan with parchment paper and press the processed mixture into a smooth, flat block. Freeze about 1 hour until firm.
- Chill a tray lined with parchment paper in the freezer to help the bars set quickly later.
- Melt the chocolate with the coconut oil. Lift the chilled block from the pan, trim the edges and cut into bars or squares. Dip each bar into the melted chocolate to coat, shake off excess and place on the chilled tray. Decorate as desired and chill in the fridge or freezer about 20 minutes until the coating is firm. Store refrigerated, or freeze for longer storage.