Raw Chocolate Tartlets and Raw Cacao Supergreen Spirulina Balls.
I’ve been making a few raw desserts and snacks lately, trying to find the perfect crust and small morsels of healthy snacks to nibble on when working. A cup of tea (nearly) always needs to be accompanied by something and a healthy little treat is always welcome.
The crust on these Raw Chocolate Tartlets is a fusion of dates, almonds, dessicated coconut and raw cacao. The silky ganache has coconut oil from Vita Coco, coconut milk, raw cacao powder from Bioglan and maple syrup blended to a smooth, chocolatey puddle that sets to make a light, but firm moussey texture.
Put them together and you have a delicious, refined sugar free, chocolate tartlet. I followed the recipe from Secret Squirrel Food (if you have checked out her blog, do, it’s fabulous!) and adjusted a couple of quantities, e.g. 1/3 cup of coconut oil instead of ½ cup and 1 tablespoon of maple syrup instead of 1½ in the ganache.
Very easy recipe to put together, the only faff was wrangling the cling film into the muffin tin, essential though or the tartlets would be difficult to get out of the tin, the cling film allows you to ease the product out safely! Mine are a little “rustic” looking but taste divine, soft, silky chocolate ganache in a nutty, chocolate crust. In hindsight, I would have made these much smaller, mini-muffin bite-sized. They are far too big and rich for one portion, definitely a sharing serving!
My Raw Supergreen *Spirulina domes are small protein packed snacks that are not overly sweet and are so super nutrient dense, a small bite has a lot of concentrated nutrition.
They have a wonderfully rich chocolatey taste due to the cacao in the Bioglan Supergreens Powder and the **Raw Cacao.
Raw Cacao Supergreen Spirulina Balls
Makes over 20-30 small-medium bite-sized balls
80g raw cashews
50g pumpkin seeds
50g sunflower seeds
2 tablespoons golden linseeds
150g dates, pitted and soaked to soften
1 tablespoon Vita Coco coconut oil, melted
1 tablespoon Bioglan Supergreens Powder
1 tablespoon Bioglan Raw Cacao Powder
1 teaspoon Bioglan Spirulina Powder
Place the cashews, pumpkin seeds, sunflower seeds and golden linseeds into a food processor and grind until you have your desired consistency. I grinded the seeds to quite a fine finish but if you like texture and crunch then grind the cashews first to however textured you would like the balls to be.
Add the softened pitted dates, melted VitaCoco coconut oil, Bioglan Supergreens, Spirulina and Raw Cacoa powders and blend until all ingredients are well combined.
Form into small balls (I made varying sizes, small for Miss ND as they are very nutrient dense), place on parchment paper scattered with a coating of your choice. We love sesame seeds, a rich source of calcium iron, manganese, zinc, magnesium, selenium and copper and a valuable source of protein, also adds a little crunch to these healthy, truffly balls.
*Spirulina as sourced on the back of the Bioglan Spirulina packet, has 10x more beta carotene than carrots. 30x more iron than spinach and 4x more protein than eggs! Quite the superpower superfood, use sparingly, a little goes a long way.
**Raw Cacoa Powder, again from the back of the Bioglan Supergreen packet, has 17x more iron than spinach, 6x more potassium than bananas, 2x more magnesium than almonds and more fibre than oats. Very impressive!
*Thank you to Vita Coco for the gift of Coconut oil and to Bioglan for the Raw Cacoa, Spirulina and Supergreens Powders, amazing ingredients.