Australian Yoga Journal - May June 2017

½ cup coconut oil in liquid form

¼ cup unsweetened cacao powder

¼ cup raw almond butter

2 Tbsp. pure maple syrup or

20 drops alcohol-free liquid stevia

¼ tsp. sea salt

½ tsp. E3Live Blue Majik or spirulina

(algae supplement, optional)

1/8 tsp. cayenne pepper (optional)

¼ cup crushed raw walnuts (optional)

In a blender, add oil, cacao powder,

almond butter, maple syrup, salt, and Blue

Majik and cayenne, if desired, and blast

on high speed until well combined,

10-20 seconds. Transfer chocolate mixture

to a liquid measuring cup and stir in

walnuts, if desired. Pour mixture into small

silicone candy moulds or tiny paper baking

cups set out on a tray. Chill in freezer until

solidified, 20-30 minutes.

Gently release chocolates from moulds

and transfer to a container with a lid. Store

in fridge or freezer for up to three weeks,

and serve chilled to avoid melting.

NUTRITIONAL INFO 147 calories per

chocolate, 15 g fat (10 g saturated), 5 g carbs,

(^76) 1 g fibre, 2 g protein, 60 mg sodium
may/june 2017
yogajournal.com.au
Mini chocs
MAKES ABOUT
10 CHOCOLATES
High in filling, healthy fats
and low in carbs, these delicious
treats hit the sweet spot.
Boost their detoxifying power
by adding a kick of cayenne or
nutrient-dense Blue Majik (an
algae supplement), plus walnuts
for a crunchy texture and a
healthy dose of anti-inflammatory
omega-3 fatty acids.
FOR DETOX