Ingredients:

  • 8 oz (225g) dark chocolate (70% cocoa or higher, chopped)
  • 2 tbsp (30g) coconut oil or unsalted butter
  • 2 tbsp (10g) dried spirulina powder (or other edible algae powder)
  • 1/4 cup (50g) granulated sugar or coconut sugar
  • 1/4 cup (60ml) almond milk or coconut milk
  • 1/4 cup (40g) chopped nuts (e.g., almonds or walnuts)
  • Fresh mint leaves (optional)

Instructions:

  1. Place the chopped chocolate and coconut oil in a heatproof bowl.
  2. Set the bowl over a saucepan of simmering water to create a double boiler and stir frequently until melted and smooth.
  3. In a separate bowl, combine the spirulina powder and sugar and gradually whisk in the almond milk until smooth.
  4. Stir the algae mixture into the melted chocolate until evenly incorporated.
  5. Pour the chocolate-algae mixture into silicone molds or cupcake liners and tap gently to remove air bubbles.
  6. Place molds on a baking sheet and refrigerate for 10 minutes or until set.
  7. Once set, remove from molds and top with chopped nuts and fresh mint leaves for garnish.