Dark Cocoa Sweet Treaties

I’m a snacker. Always have been. Always will be. After dinner in particular is when I go riffling through the cupboards looking for that one last snack that means my eating is done for the day. It has to be sweet. This is a non-negotiable. However, refined sugar doesn’t agree with me. It hurts my joints, gives me pimples and makes me grumpy. So, I have developed lots of refined sugar free ‘sweet’ treats that I stash in the freezer for my nightly snacking ritual. 

Here is one of my favs. The options are really endless if you use the base recipe. Add what you like. Use what you have in the cupboard. Some options may be more nutritious than others, but sometimes nutrition is about the feeding the soul as much as the body. Enjoy!

½ cup coconut oil – melted
½ cup raw cacao powder
1 dessertspoon sweetener – this could be honey, maple syrup or rice malt syrup
A splash pure vanilla extract
2T coconut cream

  • Lightly grease a mini muffin tray.
  • Melt coconut oil.
  • Once melted add the raw cacao powder. It’s a good idea to sieve it to avoid lumps. Mix until super smooth.
  • Then add sweetener, vanilla and coconut cream. Give it a good mix until well combined.
  • Spoon enough chocolate mix into the muffin tin so it’s about half cm thick.
  • Pop in freezer for 5mins.
  • Remove from freezer, add a small dollop of berry chia seed jam, and cover with remaining chocolate mix. Sprinkle with sea salt & cacao nibs.
  • Freeze for 30mins, then you’re good to go.
  • Store in the fridge for a week or the freezer for 3 months.

Triple Berry Chia Seed Jam

2c frozen mixed berries
1T sweetener – this could be honey, maple syrup or rice malt syrup
½ t pure vanilla extract 
2Tabs chia seeds

  • Put the berries and sweetener in a pot and warm over a low heat until the berries are soft and sweetener is runny.
  • If you are using a berry mix that has strawberries in it, it is a good idea to give these a bit of a squash with the back of a spoon at this stage to break them up.
  • Remove from heat, add all other ingredients and mix well.
  • Refrigerate for a good hour in order for the jam to thicken.
  • Store in the fridge for a week or the freezer for 3 months.

 

Ingredient options:

  • If you don’t have raw cacao powder, you can use cocoa powder just be aware it may have sugar in it.
  • No jam? Throw a blob of peanut butter in the middle instead & finish with a sprinkle of chopped raw nuts on the top. Or not.
  • No cacao nibs? Leave the top naked.
  • Can’t be faffed with the jam or peanut butter? Throw in ¼c diced dried fruit and ¼c chopped raw nuts into the chocolate mixture instead and spoon into greased trays.