Superfood Chocolates

We are just days away from Valentine’s Day and that means … my kids are about to get their SUGAR ON!!

They’ve got school parties, plus all those Valentine’s sweets they’ll get from their classmates, PLUS the treats they’ll get from me, MOM!

It’s a tradition started long ago with my mama and I can’t help but continue it with my kids.

No matter our age, my mom always had a beautiful display set up for my sister and I when we awoke on Valentine’s Day. She would have cards, balloons, stuffed animals and chocolates. It was truly an impressive set up and something we totally came to expect and love.

As a result, treats will be EVERYWHERE on V-day which is why I want to make sure my kids get some healthy sweets SOMEWHERE in the mix.

I make truffle balls for them (check out the 6-ingredient recipe here “Cacao Truffles”) AND I make chocolates, but not just plain chocolates, I like to infuse everything I do with potent, health-altering superfoods and THIS is no exception.

This is so easy to do by the way!

You just start by melting a little chocolate and coconut oil.

This is my preferred method; a small saucepan with the bottom portion filled with water, with a pyrex bowl on top. You melt the chips and oil in the bowl on low to medium heat. It stays nice and creamy and doesn’t scorch. (**You can also melt it in the microwave, 30 second intervals. See directions for details.**)

Next, place some sprinkles or superfood into the mold, then pour in your chocolate.

In order to change the treats up, you need to keep your chocolate plain. If you add anything to the chocolate (which you may want to?), every treat will be the same. Instead, I change up each row with different superfoods.

I did one row with Fancy Sprinkles (there’s no real health benefit in them, but they are super cute). The sprinkles go in first, melted chocolate on top.

Next row I went ALMOND BUTTER.

For these, you put chocolate in first, fill just halfway, FREEZE IT FOR A FEW MINUTES, take it out of freezer, add a dollop of almond butter, then pour more melted chocolate on top and freeze again.

For the next row I did HEMP SEEDS. I filled the heart molds full of chocolate FIRST, and then sprinkled some hemp seeds over the top (which is actually the bottom side of the chocolate).

After that, I did another ALMOND BUTTER rectangular mold.

After that, I did a solid chocolate circle mold.

I finished with SPIRULINA and sprinkles. I put the spirulina and sprinkles in first, then poured chocolate on top.

NOTE: You can do this anyway you want, there is no real rule or method. Just know how you want the chocolate to look and if you want to see the superfood face UP, add it FIRST, then the chocolate. If you want the superfood all the way through the chocolate, mix it in the mold. If you want the superfood on the bottom of the chocolate, sprinkle it on last.

You freeze your molds for 45-minutes and then they are ready to be served! Look how cute they turnout?!

The sprinkles totally show up through the chocolates where I put that in first.

The hemp seeds chocolates have a crispy texture almost, and a sweet yet, slightly nutty flavor.

The spirulina is totally undetectable making it sweet, yet insanely wholesome! (This one was actually my favorite. Something about the sweet spirulina and crunch of the sprinkles was beyond.)

The almond butter, I could’ve added more of it, I used just 1/4 teaspoon of almond butter, but you could still taste it and visually see it when it’s cut in half. It has great flavor and a nice almond butter surprise.

This is a treat you can feel good about serving to your kids AND to you!

They’re loaded with heart healthy fats; hemp seeds full of protein and calcium; spirulina which is rich in vitamins and protein; almond butter which provides magnesium and vitamin E and another added dose of protein.

It’s an elevated treat you won’t find on any store shelf that takes NO time at all to make!

Grab a bag of chocolate chips and hit the kitchen. This one is emphatically worth your time.

Happy Valentine’s Day to you!!! XOXOXOX

Superfood Chocolate Treats Ingredients:

1 c. chocolate chips (I used Enjoy Life Dairy Free Mega Chunks)
1/4 c. coconut oil
1/4 tsp of superfood: spirulina, hemp seeds, sprinkles, almond butter

Directions:

  1. Melt chocolate chips and coconut oil. You can melt in microwave in 30 second intervals. Melt 30 seconds, stir, melt another 30 seconds, stir, and so on until melted. OR (see picture in post) you can melt on the stove in a double broiler method. Place water in the bottom portion of a small saucepan, place a bowl on top of the pan, put chocolate and coconut oil into the bowl and melt on low to medium heat, stirring occasionally until melted.
  2. Grab a cutting board and place your silicon mold onto the cutting board. (This makes it easier to transfer to the refrigerator.)
  3. Decide on the types of chocolates you want to make, then decorate by rows. (See blog post and pictures for guidance.)
  4. You’ll want to START with your “Almond Butter Chocolates.” Fill desired molds halfway full of chocolate (one or two rows), freeze for 5 minutes, take out of freezer, place a dollop of almond butter in the center of the chocolate, then cover with additional chocolate.
  5. Move on to your other chocolates. You can either place superfood in mold first, then cover with chocolate, or fill mold with chocolate first, and then sprinkle a little something over the top. *For the “Sprinkles Chocolates” and the “Spirulina Sprinkles Chocolates” I placed a full 1/4 teaspoon sprinkles and spirulina into the mold first, then filled with chocolate. *For the “Hemp Seeds Chocolates” I filled mold with chocolate first, then sprinkled 1/4 teaspoon hemp seeds over the top.
  6. When all the molds are full of chocolate, place tray in freezer for 45 minutes.
  7. Store and serve these from the freezer.
  8. To serve room temperature, take out a few minutes before serving so chocolates can thaw briefly.

~Yields 30 chocolates (1 silicon mold)

NOTES:

*Here’s a glimpse of the ingredients used.

*If you do not have chocolate molds you can use a mini muffin tin, you may want to double the recipe though. This is a great way to make Reese’s styled peanut butter cups. Coat pan with coconut oil, then pour chocolate half way full, freeze for 5 minutes, then place dollop of almond butter in center of chocolate, cover with more chocolate, freeze for 45 minutes.

OR, you can make treats into a superfood bark. Place a large piece of parchment paper onto a cookie sheet, pour chocolate onto paper, sprinkle superfoods over the top. You can divide bark into fourths and then decorate each square differently.

*I purchased this particular heart, silicon mold on Amazon. They have lots to choose from!