SPIRULINA MESQUITE CHOCOLATE RECIPE

MAKES

Quite a few

PREPARATION TIME

Quicker than you think

STEP 1:

Place cashews in a high-speed blender and quickly blend to powderize them, or add ready-made nut butter.

STEP 2:

Add the melted cacao butter and coconut oil, add to but butter in the blender and blend till smooth.

STEP 3:

On slow speed, add the honey, mesquite, lucuma and vanilla extract or powder, as well as the spirulina powder - add a small amount to start and taste your mixture. Then add more if you feel you want extra.

STEP 4:

Pour into moulds and set in the fridge.

NOTE:

Over-blending chocolates on high speed can ‘shock’ your chocolates and make the oils separate from the solids. if you don't have a blender you could try whisking the mixture if you use nut butter.

• 1 C cashews, or ready-made nut butter
• 1 C Cacao Butter, melted
• ¼ C coconut oil, melted
• ¼ C honey or Coconut Blossom Nectar
• 2 T Mesquite Powder
• 1 T Lucuma Powder
• ½ t vanilla extract or powder
• 1t  - 2 T Spirulina Powder (adjust according to personal taste)