I’ve made many variations of my healthy chocolates over the years. Here’s my latest iteration, using a basic foundation, then “dipping” them in an assortment of toppings: hemp seeds, coconut, dried cranberries, dried goji berries, freeze-dried pomegranate perils (seeds), cashews (since I used cashew butter this time). I brushed some of them with avocado oil to help the toppings stick, since they were pretty dry. Any oil will do, as long as you like the flavor, and it’s not always even necessary.
I’ve also used fresh pomegranate perils in the center, for a sweet/tart surprise when you bite into them, but you need to be certain to refrigerate them and eat them fairly quickly. Dust these with cacao or cocao powder.