This chocolate crunchies recipe was gifted to me from my friend Anna Fairhall-Cate. I’m sure you could add a few other Superfoodie ingredients if you wanted, like 1 tbsp. of Organic Lucuma Powder or Organic Gelatinised Maca Powder, or some Organic Sweetened Cacao Nibs! But I’m passing on the recipe in its original form,
because Anna always does things superbly. Thanks Anna!

Chocolate Crunchies Ingredients

2 cups coconut oil – in-between hard and runny… slushy
1 cup Organic Cacao Powder
1 Tbsp. vanilla essence
1/4 cup Organic Brown Rice Syrup (or other sweetener – try to avoid fructose based)

1 cup chopped activated almonds
1 cup chopped activated walnuts
1/2 cup chopped activated pecans
1/2 cup activated sunflower seeds, toasted
1/2 cup activated pumpkin seeds, toasted
1 cup shredded coconut

Chocolate Crunchies Preparation Method

Using a balloon whisk, beat coconut oil on medium speed until it becomes fluffy. Keep scraping sides as you go. Or you can use a hand held beater. A food processor doesn’t work as the process needs to be aerated.

Add cacao, essence and syrup, blend till smooth.

Mix in other ingredients by hand. Spoon into patty cases sitting in muffin tins.

Store in the fridge. Makes 30.

Notes

They’re delicious, and oh so healthy!!! I used the chocolate rice krispies we had as kids as inspiration.
A xx

If you would like to find out more about the superfoods used in our recipes, check out the Superfood Ingredients website with lots of great information on each ingredient we use!