Spirulina is one of the most nutritiously rich foods in the world.
The deep green powder from fresh water algae contains a high concentrations of protein, minerals, vitamins and essential fatty acids.
Spirulina has powerful detox and antimicrobial properties. It’s also great for the immune system and supports many important body functions related to the brain, heart, blood, muscles etc.
Like chia seeds it used to be a staple food of the Aztecs in ancient Mexico. They used it because of the high concentration of protein and for instant energy.
It’s no coincidence that the other ingredient in today’s recipe was also a favorite of the Aztecs: chocolate. Its strong medicinal properties were known to them and much celebrated.
Good quality chocolate is not only delicious, but it is also very healthy.
This is due to its high levels of antioxidants.
I usually take spirulina in smoothies and blend it with fruit, because its flavor isn’t its strongest asset.
Then I found out that when you blend spirulina with chocolate, coconut and a sweetener, it actually becomes very tasty.
This is how these supercharged spirulina coconut chocolates were created!
I’ve also added spirulina to this delicious coconut lime sorbet.
Spirulina coconut chocolates
Melt the cacao butter au bain marie over low heat.
Mix in the cacao powder and stir well.
Add 1 tbsp of maple syrup while stirring.
Mix the coconut cream and spirulina powder with a mixer or food processor.
Add 1 tbsp of maple syrup, vanilla extract and pinch of salt. Mix well.
Use a silicone mold for chocolates. Pour the chocolate in half of the mold and coconut spirulina cream in the other half.
I used different amounts in the chocolates and like the ones with equal amounts of chocolate and spirulina coconut cream best.
Put the mold in the freezer for an hour to set.
Pour the other layer on top.
Return to the freezer and leave it there for 1-2 hours.
You can store these spirulina coconut chocolates in a container in the freezer.
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