These No Bake Blue Spirulina Treats are perfect after dinner to satisfy your sweet cravings- without refined sugar.
If you’re in the market for a “dessert” or sweet snack that is low in carbs, high in good fat and has no refined sugar, then you’re in the right place. In times of need, these sapphire blue bites of pure coconut-chocolate bliss are going to be there for you.
The treats are made with blue spirulina not only for the gorgeous colour; also because it’s good practice to cram in as many nutrients as possible at every opportunity. Blue Spirulina is a superfood, and for a good reason. It’s a potent antioxidant/anti-inflammatory ingredient with a neutral taste, which blends well with other flavours. (For more info about spirulina, and other cool superfoods go to this Unicorn Superfoods blog post on Blue spirulina. They also sell the stuff too which is handy!)
Aside from the arsenal of nutritional benefits, these little bites are the perfect chocolatey-coconut package with a little lemon zing. If stored in the fridge, they have a pleasant “snap” when bitten and marry well with a cup of tea or coffee.
For an added bonus- they’re also dead easy to make. Just blitz all the ingredients together in a food processor, scoop into rounds, chill and dip in dark chocolate.
No Bake Coco-Choc Spirulina Treats
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Loading...If you’re in the market for a “dessert” or sweet snack that is low in carbs, high in good fat and has no refined sugar, then you’re in the right place. In times of need, these sapphire blue bites of pure coconut-chocolate bliss are going to be there for you.
Ingredients
- 150g Almonds - Ground
- 110g Desiccated Coconut
- 70g Melted Coconut Oil
- 30g Honey
- 1Tsp Natural Vanilla Extract
- Zest of 1 Lemon
- 30g Lemon Juice (around 1/2 a lemon)
- 1/4 Tsp Fine Sea Salt
- 1 Tbsp Blue Spirulina
- Optional
- 100g 85% Dark Chocolate
Instructions
If using whole almonds- process the almonds to a medium/fine powder. If using pre-ground almonds add everything together.
Add all the ingredients to the food processor and blend until it forms a thick paste.
It could look very oily at this stage, but don't worry- the finished treats won't seem oily.
Scrape down the sides of the bowl to get any chunky bits and process again for 10 seconds.
Using a 1tbsp sized scoop- scoop the paste and knock out the domes onto a baking tray lined with paper or a baking mat
Refrigerate the domes for around 40 minutes.
Break the chocolate up into pieces and microwave on 20 second blasts- stirring between each blast until evenly melted.
To dip the domes, gently push a metal fork into the top so it is pierced on the fork. Carefully dip the bottom of each dome in dark chocolate. For added decoration you can pipe chocolate lines over the treats.
Store in the fridge until ready to eat.
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