Spirulina Sauerkraut Chocolate
Spirulina, microalgae has been consumed for centuries for its high nutritional value.
Here’s what you need:
50g cacao powder
2 tablespoons maca powder (can be swapped for additional cacao powder / green banana flour)
¼ to ½teaspoon spirulina powder
Dash of sauerkraut brine / scoop of sauerkraut
6 dates, pre-soaked in tibicos (water kefir) – chopped
30g coconut oil, plus a little extra for greasing
1 tablespoon unrefined sweetness (optional)
Blitz all ingredients except coconut oil and sweetness, until smooth.
Gently melt the coconut oil in a small bowl, if needed (it may be soft enough if you’re in a warm place) – you can do this over a pan of water.
Stir in the powder mix and sweetness.
Mix well until everything is fully combined.
Grease a 10 x 15 cm (4 x 6 inch) container with the extra coconut oil and spoon in chocolate mix.
Press firmly and evenly.
Cover and refrigerate for at least fifteen minutes then cut into squares to serve.
It will keep refrigerated for at least a week if covered.
Decorate as desired.
And suddenly, sauer is sweet!
🖤and bacteria Xxoo Lynnie