Superfood Dark Chocolate Buttons
20 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 100 g Dark chocolate (vegan)
- 1 tsp Coconut oil
- 1 g Puffed quinoa
- 5 g Freeze dried berries
- 5 g Pistachios (shelled and crushed)
- 2 g Bee pollen
- 3 g Desiccated coconut
- 5 g Mixed seeds
Method
- Melt the dark chocolate and coconut oil together. If you are worried about the chocolate seizing, then use a bain-marie. If it does separate a little, then adding a little oil usually fixes this.
- Use a teaspoon to spoon out circles on to a lined baking tray and then use the back of the spoon to spread the mixture out to make it even.
- Before the mixture sets, add the sprinkles on top.
- Put them in the fridge until set.