AuthorJordan Pie
RatingDifficultyBeginner

Finding a healthy (chocolate) snack can be a challenge when you have to be nut, dairy and gluten free. The Inca Inchi seeds are a complete source of protein and contains essential fatty acids and dietary fibre, they also provide a wonderful crunchy texture, making the chocolate even more enjoyable. This recipe is so simple and easy to whip up, and as a bonus, incredibly good for you too! We hope you enjoy it as much as we do.

Yields1 Serving
Prep Time3 minsCook Time5 minsTotal Time8 mins

 Sweetener to taste, we used 1 Tbsp honey
 3-4 Changing Habits Inca Inchi Seeds per individual chocolate

1

Add cacao melts, coconut oil and salt to a small saucepan and melt on low.

2

Stir to combine.

3

When melted, mix through sweetener until combined, then remove from the heat.

4

Pour the chocolate into the moulds so its 3/4 full, then pop 3-4 of the inca inchi seeds on top.

5

Place in the fridge until set.

6

When ready removed from their moulds and enjoy!

7

Store the leftovers in a container in the fridge or freezer.

Ingredients

 Sweetener to taste, we used 1 Tbsp honey
 3-4 Changing Habits Inca Inchi Seeds per individual chocolate

Directions

1

Add cacao melts, coconut oil and salt to a small saucepan and melt on low.

2

Stir to combine.

3

When melted, mix through sweetener until combined, then remove from the heat.

4

Pour the chocolate into the moulds so its 3/4 full, then pop 3-4 of the inca inchi seeds on top.

5

Place in the fridge until set.

6

When ready removed from their moulds and enjoy!

7

Store the leftovers in a container in the fridge or freezer.

Salted Inca Inchi Chocolate Bites
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