Salty, sweet & crunchy superfood snack bites
Real Food Recipes Recipes
Do you ever get a craving that you just can’t quite figure out?
Do I want something salty? Something sweet? Something crunchy? All three at once!? What’s a girl to do? I’ll tell you what I do: it’s at these moments that I scour my kitchen, eat a pickle followed by some chocolate followed by some dried blueberries followed by some pretzels, all in about a minute. Then I sit down and reflect on what I’ve done, and the craving is still there!
Well I’ve found the ultimate cure: these sweet, salty and crunchy superfood snack bites.
They satisfy all of these cravings and are super nutritious – win-win right here, friends!
Ingredients:
- 1 cup powdered cacao (Click here to purchase. Click here to learn the health benefits of cacao and understand the difference between cacao and cocoa.)
- 1/3 cup of organic virgin coconut oil (Click here to purchase)
- 1 tablespoon of organic raw coconut butter (Click here to purchase)
- 4 tablespoons of raw honey (Click here to purchase. Click here to read about the health benefits of raw honey.)
- 1 tablespoon cinnamon
- 1/4 cup dried blueberries
- 1/2 cup chia seeds: high in fiber, Omega-3s and antioxidants; these little powerhouses add the crunch to the bites! (Click here to purchase)
- Himalayan pink sea salt: naturally contains 84 vital minerals (Click here to purchase)
Directions:
Pour the cacao, coconut oil, coconut butter, raw honey, dried blueberries, chia seeds, and cinnamon in a large mixing bowl and stir.
Using a silicone mold pan: I have a silicone mold pan that is perfect for this recipe (click here for more information about this pan). If you try and enjoy this recipe, I highly suggest picking one up for yourself as it makes the whole process easier since you can simply pop the bites out of the mold after they set. Plus they look pretty cute, to boot. If you use a silicone mold pan, simply grind some salt into the bottom of the molds, and then pour the mixture into the molds. Put the pan with the mixture in the refrigerator or freezer to set (takes about 10 minutes). Pop the bites out of the molds and enjoy!
Using a regular cookie sheet: Line the cookie sheet with wax paper. Grind a light dusting of salt onto the paper, and then pour the mixture on the pan. Put the pan with the mixture in the refrigerator or freezer to set (takes about 10 minutes). After the mixture has solidified, cut or break it up into small bite-sized squares and enjoy!
It is best to store the snack bites in the fridge to prevent them from melting (coconut oil has a melting point of 76°F).
I made this recipe to the tee and it came out thick and not something you could pour into a mold. Am I missing something?
You can just not add them in, or you can add anything you want in!
Hi, what would be best substitute for chia seeds? Thanks
“Heating” as in baking?? You don’t bake them.
You don’t
Mention heating.????
In this recipe (and other awesome sounding food and DIY recipes on your site), you use coconut – here, both oil and butter. Can you recommend good alternatives as I am, unfortunately, allergic?
Hmm. I’ve never done it myself, but probably. You can also just add more coconut oil and ditch the coconut butter. They just make them thicker, more fudgy, and less melty.
Can i use regular butter instead of the coconut butter?
These look so super duper delish, but I can’t stand coconut oil and can taste it in whatever it’s in…:( Is there anything that I can use in place of that? Thanks!!
Oh, thanks for letting me know, Debbie! Fixed 🙂
About the coconut cream – I just don’t know. Coconut butter has AMAZING health benefits though which is why I use it. Coconut cream can also have additives depending on the brand.
One more question – can you substitute coconut cream for the coconut butter?
These look delicious! Your link to the source for coconut butter appears to be broken. Thanks!
Just made these. I left out the jam because of the comment above. They are GENIUS!!!!
I am sorry for the confusion – I used to add half a cup of arrowroot but I recently readjusted the recipe to include coconut butter instead, which thickens it considerably. If you would like to add arrowroot to thicken the chocolate for easy pouring and reduced melting, I suggest a half cup. I am going to edit this out of the post, however – thank you for bringing it to my attention!