No chocolate molds? No problem. Just pour the chocolate on a chilled porcelain plate, refrigerate until hard, and snap apart in large chunks with a dull knife for an elegant chocolate bark.
MAKES 24 SMALL HEARTS
- ½ cup melted cacao butter*
- ¼ cup cacao powder
- 2 teaspoons Hawaiian Spirulina Powder
- 1/8 teaspoon vanilla powder
- pinch sea salt
- 2 tablespoons agave nectar
- ¼ cup mixed finely minced toppings (such as goji berries, dried dragonfruit, and culinary gold foil)
Place the cacao butter in a medium bowl. Use a wire whisk to mix in the cacao powder, spirulina, vanilla powder and sea salt – whisk until completely smooth. Add the agave, and whisk vigorously to combine. A teaspoon at a time, carefully pour into chocolate molds – such as small hearts, or desired shapes. Sprinkle the tops lightly with minced toppings of choice. Place in the freezer for 10 minutes, or until chocolate is completely solidified. Snap hardened chocolate out of the molds and serve. Chocolate may be stored in the refrigerator or at room temperature, but will soften in very warm environments.
*Melt cacao butter shavings over very low heat until liquefied. Be careful not to burn – err on the side of lower heat.
Recipe created by superfood chef, Julie Morris