As you may know I’m a huge fan of superfood powders and any natural products or ingredients that can be incorporated into every day recipes to boost the nutritional profile. That’s is why Indigo Herbs is a fantastic site to pop onto if you’re looking for anything from raw nut and seed butters to fruit and vegetable powders; they sell pretty much everything any health-loving foodie could think of.
The brand kindly sent me some products to play with and create a recipe using the Certified Organic and Vegan Approved Cacao Butter, Maple Syrup, Acai Powder, Super Greens Powder (a blend of Wheatgrass, Barley Grass, Moringa, Spirulina and Chlorella).
So of course with cacao butter on the list, I HAD to make a chocolate-based creation. These bites are mini ‘white chocolate’ cups encasing a colourful superfood filling, making them an ideal treat for when you’re craving something sweet and melt-in-the-mouth (just like normal chocolate, but without the sugar crash!).
For the white chocolate –
- 1 cup Indigo Herbs raw cacao butter
- 3 tablespoons cashew butter
- 4 tablespoons Indigo Herbs maple syrup
- 1 teaspoon vanilla extract or powder
For the superfood filling-
- 2 tablespoons cashew butter
- 2 tablespoons Indigo Herbs maple syrup
- 1 teaspoon Indigo Herbs Supergreen powder
- 1 teaspoon Indigo Herbs Acai powder
- ½ teaspoon coconut water
- ½ teaspoon beetroot juice/concentrate
- 4 tablespoons ground almonds
Freeze-dried raspberries, to decorate
- First make the superfood filling: Grab two small bowls and divide the cashew butter and maple syrup between each. In one mix in the Supergreen powder and coconut water; the other, the Acai powder and beetroot juice/concentrate. If either mixture is a little too sticky, add enough ground almonds to form a smooth paste.
- Roll each mixture into 3 balls and place onto a small board (I used a tupperware box lid!) lined with greaseproof paper and chill in the fridge to firm up for a good hour.
- Now make the white chocolate: Carefully melt the cacao butter in a glass bowl over a pan of simmering water until completely melted. Remove from the heat.
- Either whisk in the cashew butter, maple syrup and vanilla or place in a blender and whizz up – you don’t want any lumps!
- Using 4-6 individual silicone bun/muffin molds (place each one in a standard bun/muffin tin to support the shame), spoon about 2 tablespoons of the melted cacao butter mixture into each one, then freeze for 15 minutes.
- Remove the superfood balls from the fridge and flatten each one into a circle.
- Remove the tin from the freezer and place a superfood filling disk on top of each firmed up base. Now spoon over 2 tablespoons of the remaining cacao butter mixture over each one to cover and reach the top of the cases/
- Return to the freezer for at least 1 hour until solid.
- When you’re ready to serve, simply pop out the freezer, sprinkle with some freeze-dried raspberries and bite into it to reveal the superfood filling!
Keep any remaining bites in the freezer for up to 1 month.