How cute are these tiny chocolate bombs? Made from scratch using nutrient-dense super foods – raw cacao, coconut oil, nut butter, pure maple – they are naturally free of dairy & refined sugar AND they pack a nutritional punch of guilt-free goodness. A hidden nugget of raw berry chia jam inside gives these sweet treats their name.
The nut-butter chocolate part of the recipe is adapted from the awesome My Petite Kitchen Cookbook. It’s such an easy & ridiculously delicious chocolate, it’s worth skipping the chia jam & making a plain batch too. Dangerous stuff, though. My friend wolfed half a batch before her kids even got home from school.
If you’re not up for making the berry chia component swap it for a jam of your choice. You don’t need much. I love the St Dalfour spreadable fruit range with no added sugar.
Oh, and at the risk of bragging, this recipe scored me second place in this year’s Coeliac New Zealand bake-off 🙂
¼ cup cacao powder
½ cup coconut oil
¼ cup pure maple syrup
¼ cup nut butter *
couple of spoonsfuls of homemade berry chia jam * *
* the batch in the photo is made with a blend of almond, pumpkin & chia seeds. I’ve also tried almond butter and peanut butter, both are wonderful.
* * it’s super-satisfying to make your own berry chia jam – rather than using a store-bought jam loaded with processed sugar, this is thickened naturally with healthy omega-3-rich chia seeds. Simply grind 1 Tbsp chia seeds, then put them in a blender – or use a stick blender – to blitz 1 cup berries, 3 Tbsp warm water and 1 Tbsp pure maple. This will yield waaaay more than you need for this recipe, but now you’ve got something amazing to spread on toast, dollop on pancakes, stir through coconut yoghurt…yum.
In a small saucepan, gently heat the coconut oil, nut butter and maple, stirring well. Once it’s all mixed smoothly, add the cacao powder – mmm, a rich chocolatey sauce is now created! (you can also use this as a deliciously healthy chocolate sauce, rather incredible on hotcakes or pikelets)
Get ready to pour the chocolate into moulds of your choice (your local dollar store might stock cool silicon moulds, for ice or chocolate) Only fill them halfway – or even less – then pop into the freezer to set. If they’re only small chocolate bombs like these, it won’t take long. Once they’re hardened, bring them back out of the freezer and carefully spoon a tiny amount of chia jam into each chocolate mould. Then pour the remaining chocolate over to fully cover each mould. Then it’s back into the freezer until fully set.
Because these chocolates aren’t tempered, they must be kept cool in the fridge or freezer…if they last that long.
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