If you’re anything like me then you’re hugely addicted to chocolate. I have the biggest sweet tooth known to man. So much so my family call me the chocolate monster. Oopsy. But you don’t need me to tell you that eating chocolate in excess can pose many health problems. Especially if you opt for the store-bought variety – as the sugar content is so high. This is not ideal for the summer bod! And increasingly worrisome if you consider the potential health risks associated with eating refined sugar.
This is a simple, extremely easy to make recipe. There’s absolutely no refined sugar and most of the ingredients I use are organic to eliminate excess pesticide consumption. It’s also a minimal mess, minimal effort recipe.
What more could you ask for?
Mix 1 tbsp of coconut oil with almonds, almond milk, cacao nibs, pumpkin seeds and 1 small handful of sunflower seeds.
Add 1/4 tsp of salt and 1/2 tbsp of honey.
Blend until smooth.
Melt 5 heaped tbsp coconut oil in pan. Remove from heat.
Add cacao powder, mama powder, 1 small handful sunflower seeds, 3/4 tsp sale and 1 + 1/2 tbsp honey. Mix together.
Grease mould tray with coconut oil to prevent sticking (you can use an ice-tray if you don't have anything suitable).
Add a layer (approx. 1-2cm) of biscuit base to mould tray. Pat down with spoon. Ensure it's fully compressed and there are no little gaps.
Chop strawberries into bitesized pieces. Place over biscuit base.
Pour chocolate mix over the biscuit base and strawberries (fully cover).
Freeze for 15-30 minutes. Remove from mould.