Spirulina Chocolate

Check out this superfood blog by Julie Morris, a blog from where I found this awesome recipe (see below). Perfect for today’s valentine celebration, healthy and without consuming unnecessary items we only enjoy for 2 days before we crave for more… So let’s invest in your health and spend the money on things that’s good for you in the long run instead :)

You can also get discount on the Hawaiian Spirulina Powder from Nutrex if you follow the instructions directly from Julie’s blog:

“Thank you Nutrex Hawaii for sponsoring this post, and providing such top-notch spirulina for the world to enjoy! Use code SFJULIE  at Nutrex-Hawaii.com to receive 20% off up to $75, 30% off up to $149.99 and 40% off above $150.”


No chocolate molds? No problem. Just pour the chocolate on a chilled porcelain plate, refrigerate until hard, and snap apart in large chunks with a dull knife for an elegant chocolate bark.


½ cup melted cacao butter*

¼ cup cacao powder

2 teaspoons Hawaiian Spirulina Powder

1/8 teaspoon vanilla powder

pinch sea salt

2 tablespoons agave nectar

¼ cup mixed finely minced toppings (such as goji berries, dried dragonfruit, and culinary gold foil)

Place the cacao butter in a medium bowl. Use a wire whisk to mix in the cacao powder, spirulina, vanilla powder and sea salt – whisk until completely smooth. Add the agave, and whisk vigorously to combine. A teaspoon at a time, carefully pour into chocolate molds – such as small hearts, or desired shapes. Sprinkle the tops lightly with minced toppings of choice. Place in the freezer for 10 minutes, or until chocolate is completely solidified. Snap hardened chocolate out of the molds and serve. Chocolate may be stored in the refrigerator or at room temperature, but will soften in very warm environments.

*Melt cacao butter shavings over very low heat until liquefied. Be careful not to burn – err on the side of lower heat.




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