Go Back

Chocolate Seed Bombs

Author Vianney Rodriguez


  • ½ cup oats
  • 1/3 cup sunflower seeds
  • 1 tablespoon pumpkin seeds
  • 7 oz milk chocolate
  • 2 tablespoons corn syrup
  • 1 cup rice cereal
  • For the coating
  • 2 oz dark chocolate
  • 1/3 cup poppy seeds


  1. Line a large baking sheet with parchment paper
  2. Heat a dry frying pan over high heat and toast the oats until they begin to change color and smell a little, then transfer into a mixing bowl. Use the hot pan to toast the sunflower seeds, followed by the pumpkin seeds, each time until they smell gently roasted and start to look shiny-be careful not to burn them. Transfer the seeds into the bowl with the oats.
  3. Meanwhile, melt the chocolate in a heatproof bowl over a pan of barley simmering water, making sure the bowl doesn’t touch the water. Set aside to cool. Once it has melted, add the corn syrup and stir gently.
  4. Combine the rice cereal with the toasted oats and seeds in the mixing bowl. Pour in the melted chocolate and syrup mixture and fold in well.
  5. Take chunks out of the mixture and roll into chestnut size balls. Lay them on the baking sheet.
  6. Melt the chocolate for the coating in your bowl following the method above.
  7. Take each and dip half into the melted chocolate then place back on your baking sheet, chocolate side up. Once you have coated all your balls, sprinkle the chocolate tops with poppy seeds and leave top set.
  8. Tip~ instead of using dark chocolate in the coating, use butterscotch and ginger chocolate too.

Recipe Notes

recipe from the Green & Black's Ultimate Chocolate Recipes The New Collection Cookbook, by Micah Carr-Hill