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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Hi Amy — I’d love to try this recipe but can’t seem to eat coconut these days (I think maybe I overate it a couple years ago when really experimenting with raw desserts! It just always taste rancid to me now… 🙁 ) Do you think this recipe would work using hemp seeds or sesame seeds instead? Or other suggestions?
Hmm.. only one way to find out! 🙂 Give it a shot! You’ll likely need to bind it with some coconut flour or something.
Oh I am in love… I am a huge fan of chlorella and spriulina and blue magic …any algae for that matter, I just love it so, always! So my dearest girl i can’t thank you enough for sharing your incredible recipe and vid,It made my smile seeing the green as last week was St. Patrick’s day here in the states I am half Irish, I make a raw flat bread/cracker with sprouted seeds and spirulina, I use ground chia seed/flax seed gel as my binder, the seeds I use are sesame, whole golden flax sunflower pumpkin along with whole chia as well you can add onion or garlic pd with the spirulina then in to the dehydrator for savory. It never crossed my mind to use desiccated coconut which would be awesome for my as a sweet treat even though seeds or desiccated coconut aren’t on my protocol at this time, I will sneak a cheat with these ingredients, I need to look in to the chocolate you used to see if it contains diary, if so that I absolutely can not have but other wise I am so making these. I can not get over watching you work with that chocolate and seeing that it is tempered as soon as it sets up, the finish you achieved on your treats is outstandingly beautiful. Thank you from my heart for this post, So awesome as always! Yeay XO
Hey Kathy, So nice to hear from you. I’m glad you like the look of these and that they might be ok for you at this time. I don’t use dairy in my recipes, so you’ll all good there. 🙂
Oh Amy, thank you so much for letting me know you use no diary in your recipes and that your choice of chocolate is diary free as well, you are so thoughtful, I came back to see if I could figure it out because I want to make these…only to see your lovely responds. Seeing your posts always leaves me in a state of elevated bliss! Thanks from my heart sweet girl~ Love ya!
Hi, I find that adding just a little psyllium powder very nicely binds ingredients together. I think this would work fine with a combination of hemp and sesame ( try roasted seeds and grinding them in a Vitamix)
Do you have a source for banana powder? Especially in the USA Thank you!
Hey Jessica,
Don’t even worry about it. You can omit and and just add a touch more sweetener. However, what Amazon doesn’t carry isn’t worth knowing about 🙂