Finding a healthy (chocolate) snack can be a challenge when you have to be nut, dairy and gluten free. The Inca Inchi seeds are a complete source of protein and contains essential fatty acids and dietary fibre, they also provide a wonderful crunchy texture, making the chocolate even more enjoyable. This recipe is so simple and easy to whip up, and as a bonus, incredibly good for you too! We hope you enjoy it as much as we do.

  • Prep: 3 mins
  • Cook: 5 mins

Ingredients

1/2 cup Changing Habits Cacao Melts
3 Tbsp Changing Habits Coconut Oil
A pinch of Changing Habits Seaweed Salt
Sweetener to taste, we used 1 Tbsp honey
3-4 Changing Habits Inca Inchi Seeds per individual chocolate

Directions

  1. Add cacao melts, coconut oil and salt to a small saucepan and melt on low.
  2. Stir to combine.
  3. When melted, mix through sweetener until combined, then remove from the heat.
  4. Pour the chocolate into the moulds so its 3/4 full, then pop 3-4 of the inca inchi seeds on top.
  5. Place in the fridge until set.
  6. When ready removed from their moulds and enjoy!
  7. Store the leftovers in a container in the fridge or freezer.