Chocolate Spirulina Brittle is an awesome snack that’s super easy to make. I’d suggest making a double batch, because they’ll disappear fast!
Chocolate Spirulina Brittle bars are quite the powerhouse nutritionally speaking, but that’s not the purpose of this recipe. I rarely do things strictly because they’re healthy, my recipes are almost healthy as an after thought. The main objective when developing new recipes is to make the most tasty thing possible. It just happens to be that the palate I work from is filled with pure, natural, health giving ingredients! Spirulina gives us this gorgeous bright blue-green colour, coconut creates a wonderful light and cripsy base and the peppermint is just a delight!
I know that spirulina can tend to put people off. Most of us want to pinch our nose and get it into our bodies with as little taste occurring as possible. But it doesn’t need to be that way. Spirulina is actually very creamy and sweet, if you get the right brand. I enjoy LifeStream and MicroOrganics brands. They aren’t fishy at all. I have trialled these on a lot of students and some friends who don’t eat healthily — everyone is shocked at how delicious these are, dipped in chocolate or not!
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Chocolate Spirulina Brittle
Ingredients
- 200 g desiccated/shredded coconut
- 20 g spirulina powder
- 6-8 drops dark vanilla medicine flower extract or ½ tsp vanilla powder
- 6 drops peppermint essential oil
- 100 g coconut sugar
- 50 g maple syrup
- 10 g coconut flour
Instructions
- Soak the coconut in enough water to cover for 20 minutes.
- Drain the coconut in a fine sieve and allow to sit in the sieve suspended above a bowl for 5 minutes for the excess liquid to drip off.
- Combine all ingredients in a bowl and mix well with your hands.
- Spread the mix to ¼ - ½ inch thickness on a teflex lined dehydrator tray using an offset or cranked spatula.
- Dampen the spatula as needed to keep the mixture from sticking to it.
- Use ring cutters to score the mixture into the shape you desire. I made rectangles using these cutters, but you can do any size and shape you’d like.
- Dry the mix for 8 hours on 115f and then, carefully, transfer it to a mesh tray to dry a further 8-15 hours or until dry and crisp.
- Once cool store in an airtight container.
- Once your chocolate is tempered, you can enrobe the brittle. Click here to learn how to enrobe.
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