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Chocolate Spirulina Brittle
A delicious sweet snack packed full of nutrients and covered in dark chocolate.
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.
Click here to learn how to make Dark Chocolate
and
click here for How to Temper that chocolate.
Once your chocolate is tempered, you can enrobe the brittle.
Click here to learn how to enrobe.