Chocolate chia cubes
Makes 18 cubes
- 100g bar Lindt Excellence milk chocolate
- 100g bar Lindt Excellence 70% cocoa chocolate
- 100g coconut oil
- 1 cup puffed spelt
- 1/4 cup chia seeds (white or black)
- 1 tbsp desiccated coconut to decorate (optional)
You will also need:
- 2 ice cube trays
Break chocolate into pieces and melt in a double boiler over gentle heat, or heat on low in the microwave in 30 second intervals, stirring each time with a wooden spoon, until melted.
Add coconut oil and stir through to combine.
Remove from heat and allow to cool for 5-10 minutes, as you don’t want to add the dry goods to piping hot chocolate.
Meanwhile, take two standard ice cube trays and spray with cooking oil.
Mix puffed spelt and chia seeds into the chocolate then evenly distribute into the ice cube trays.
Pat down flat with the back of a spoon then pop into the fridge to set for at least an hour.
Turn ice cube trays out the same as you would ice cubes, and then transfer the chocolate cubes into an airtight container to store in the fridge.
When you are ready to serve, sprinkle with coconut.
- If you can’t find puffed spelt then try any of the smaller puffed grains: rice, millet, quinoa. But bigger grains like kamut or corn would crowd out the chocolate.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.