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