Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan | No refined sugar Serves 6 Prep time 15 minutes Cook time 0 minutes (4 hours chilling or 1 hour freezing time)

Nutrients per serving:

Ingredients

For the raw chocolate:

• 3 tbsp Tiana coconut oil 
• 4 tbsp maple syrup
• 2 tbsp tahini or smooth almond butter
• 6 tbsp Bioglan raw cacao powder

To decorate:

• A mixture of dried fruits, nuts and seeds (e.g. goji berries, raisins, pumpkin seeds, sunflower seeds)
• Freeze-dried raspberries and bee pollen

Method

1. Gently melt the coconut oil, maple syrup and tahini or almond butter in a small pan, then remove from the heat. 2. Sieve in the cacao powder and whisk well to form a smooth, glossy sauce. 3. Divide this between 6 silicone muffin cases and fill up to about ⅓ with the chocolate. 4. Now sprinkle over your chosen toppings to cover. Place in the fridge for at least 4 hours to set, or in the freezer for 1 hour if you want them to set quicker. 5. Pop one out when chocolate cravings hit! Keep the remaining bites in the freezer for up to 1 month. Curated by www.spamellab.com