Apologies for the ambiguous title...to be clear, this month's recipe post is for CHOCOLATE. Forget the glut of left-over, poor quality Easter eggs, these slightly salted chocs will satisfy any craving as well as being super nutritious.
These bite-sized gems are choc full (see what we did there?) of magnesium, potassium, iron and protein.
As an added bonus, they take about 7 minutes to make and then you can lick the bowl while they set!
The recipe below makes slightly more than you see in the picture...some may have been 'lost' before we managed to take the photos...
1/2 cup of melted raw cacao butter (we use Choc Chick www.chocchick.com)
1/4 cup of almond butter (we use Meridian www.meridianfoods.co.uk
1/4 cup of carob powder (we use Rapunzel which you can find at Whole Foods or Amazon)
1 tablespoon of raw cacao nibs, finely ground (we use Naturya www.naturya.com)
2 tablespoons of agave syrup (we use Biona www.biona.co.uk)
1/8-1/4 teaspoon of fine grain Himalayan salt (we use Profusion www.profusionorganic.co.uk)
After melting the cacao butter, put everything in a bowl and mix thoroughly until you get a lovely, shiny, emulsified, chocolatey mixture. Transfer to a small pouring jug and pour into silicone chocolate moulds. If you don't have proper moulds, you can use an ice-cube tray or even spread out on a baking tray and break up when it's set.
Transfer to the fridge, after about 20-30 minutes the chocolates will be ready.
After they have set, remove from the moulds and store in an airtight container for up to a week (we promise they won't last that long though).