Dark Chocolate Superfood bites can satisfy your craving for chocolate while supplying you with necessary daily nutrients.
A small bit of chocolate daily can actually be a good thing for you. Dark chocolate is considered an antioxidant and in appropriate quantities, has been said to help lower high blood pressure. Dark chocolate contains high levels of minerals manganese, magnesium, iron, and copper. Great news there for vegans or people who have low iron (anemia). Vegans can usually use pure dark chocolate that has no milk additives. To be sure your chocolate is nut free, dairy, free, soy free, gluten free there’s a brand called, “Enjoy Life” that creates delicious allergen free chocolate chips, chunks, and bars. The price below is $22 for 4 packages of 9oz chocolate morsels.
If dark chocolate just ain’t yo’ thang than you can use semi-sweet chocolate to make these. The most important part to these is adding the Spirulina to make them healthier and to get that superfood in you.
Spirulina is an excellent source of Vitamin A, K (K1, K2), B12 and the mineral iron. It helps boost energy, boosts immunity, supports cardiovascular health, and supports eye and brain health. I use the brand Pure Hawaiian Spirulina Pacifica. You can add it into smoothies, yogurt, hot cocoa (and you won’t even taste it), or anything else your heart desires. I can’t taste it in the dark chocolate superfood bites at all, but if you were to eat it raw with water you’d taste it. It’d be kind of a sea kelp taste.
What to Put on Your Superfood Bites
Step 1 Choose your Nuts
You can choose from any one nut to a combination of nuts. Almond, cashew, pecan, pistachio, walnut, hazelnut, or heck… coconut. Or skip the nuts altogether if you’re allergic.
Step 2 Choose a Dusting
A dusting can be a sprinkle of salt, cinnamon, chili powder or hemp seed. I chose cinnamon, salt, and hemp in my recipe but only used cinnamon on a few.
Step 3 Choose your Dried Fruits
I had an assortment of dried fig chunks, tart cherries, apricot, papaya, cranberry. You can use dried pineapple chunks or dried strawberry chunks too.
- 6 oz Dark or Semi-sweet chocolate chunks (if using bar, chop into chunks for smooth easy melting)
- 3/4 or 1 tsp Spirulina
- 1 tsp Coconut oil (allergic? use grass-fed butter or crisco)
- Choose any nuts, fruits, or dustings of your liking for the topping
- In a microwave safe bowl place the chocolate chunks and coconut oil into it and microwave on melt setting. If you don't have that setting microwave 30 seconds, stir, another 30 seconds, stir, another 30 seconds, stir... until melted but not bubbling. Chocolate can burn.
- After the chocolate is melted and mixed let it cool for about 1 minute, no more (the oil will keep it from hardening too quickly)
- Add in the spirulina and mix well
- Line a large sheet tray with wax paper
- Using a large metal spoon pour desired amount of chocolate into a circular disc onto the wax paper
- Make as many chocolate discs as you want and then add toppings
- After toppings are all added place the sheet pan with prepared chocolate in the fridge for 1-2 hours
- Enjoy straight from fridge!
Keep these treats stored in the fridge or else they get all melty due to the oil in them. I like to line a tupperware container with wax paper and put down a layer, then add wax paper, then another chocolate layer… repeat as necessary.