Ingredients
- 100 g dark chocolate (70% or higher)
- 1 tsp Spirulina Powder
- 1 tbsp nuts or seeds (e.g. almonds, pumpkin seeds)
- Pinch of coarse sea salt (optional)
Preparation
- Melt the chocolate
- Chop the dark chocolate into small pieces so it melts evenly.
- Melt the chocolate au bain-marie (in a heatproof bowl over a pan of gently simmering water) or in the microwave in short intervals of 20–30 seconds, stirring in between.
- Mix in the spirulina
- Remove the melted chocolate from the heat source.
- Add 1 teaspoon of spirulina powder.
- Stir well until the powder is fully incorporated and the colour is even.
- Add nuts or seeds
- Mix 1 tablespoon of nuts or seeds into the spirulina chocolate.
- Optional: set a small amount aside to sprinkle on top.
- Shape
- Pour or spoon the mixture into a small mould such as:
- an ice cube tray
- silicone baking moulds
- a small tray lined with baking paper (you can then cut it into pieces later)
- Smooth the top.
- Optional: add sea salt
- Sprinkle a small pinch of coarse sea salt over the top for extra flavour.
- Leave to set
- Place the mould in the fridge for 20–30 minutes, until the chocolate has fully set.
- Serve
- Remove the bites from the mould and store them in a sealed container in the fridge.