Friday, April 18, 2014

Vegan Easter Chocolate Bites Two Ways

I was asked by Natvia to create a recipe for their Easter e-book for Natvia fans in the US and UK. But don't worry Aussie readers, you too can download the e-book by simply heading to Natvia's Facebook page. I suggest you do as there are some delicious recipes featured in it.

Chocolate is a must when it comes to Easter - and the healthier it is, the better, I think! These are something a little more fancy you could make for the adults in your family. They're vegan, gluten and sugar free, and so delicious that I think I need to make some more right now. Enjoy!


1/2 Cup (40g) of 100% Cocoa Powder 
1/4 Cup (50g) of Coconut Oil - melted
6-8tsp Vitarium Chocolate Drink Mix

Fruit & Nut Chocolate Bites

10g Walnuts - chopped
6 Dried Inca/Golden Berries - halved
12 Goji Berries

Berry Cherry Chocolate Bites

12 Dried Unsweetened Blueberries
24 Dried Unsweetened Cranberries
4g Freeze Dried Cherries - crushed into a powder


Mix the melted coconut oil, cocoa powder and chocolate Vitarium until well combined

Have your mini cupcake silicone moulds (or cupcake papers) ready on a flat surface
Using a teaspoon, evenly divide the mixture between each of the moulds

While the chocolate is still warm, prepare the toppings

For the Fruit & Nut Chocolate Bites, sprinkle some of the chopped walnuts on top of the chocolate, along with half a golden berry and one goji berry
Repeat on the remaining eleven chocolates

For the Berry Cherry Chocolae Bites, add two cranberries and one blueberry on top of the chocolate and then sprinkle with the dried cherry powder
Again, repeat on the remaining chocolates

Place the silicone moulds flat in the fridge for an hour to firm up

Makes 24 chocolate bites (12 of each flavour)

Macros per serve

Fruit & Nut Chocolate Bites

30 calories
0.5g protein
2.5g fat
1.6g carbs
0.2g sugar
0.5g fibre

Berry Cherry Chocolate Bites

31 calories
0.3g protein
2g fat
3g carbs
1.5g sugar
0.5g fibre

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