This is a super yummy, moist, chocolatey treat that is high in fibre from the chia seeds, and high in protein from the nuts and eggs. It’s so simple to make too. You can easily make this recipe nut free by using sunflower seed or pepita meal instead so it’s perfect for the lunchbox. I use a square tin so I can cut it into little bit size pieces to save over-indulging! I love 3-4 drops of Twenty8’s peppermint essential oil in mine along with the cinnamon as an extra.
Chia seeds are packed with fibre, omega 3’s, high in calcium, magnesium, potassium, phosphorus, iron and zinc. They are also a great sugar regulator due to their fats and fibre content. So explore making chia puddings in little jars as a snack or with fresh fruit and granola for breakfast.
Changing Habits Cacao Melts Are the raw cacao bean simply tempered and pressed into a wafer. So that makes it the cacao butter and the cacao powder before it’s been separated – whole food! They contain many nutrients such as magnesium, iron, zinc, copper and vitamin C. Being in its natural form, they have a high concentration of antioxidants that help cells repair themselves and stay healthy. Cacao releases endorphins and serotonin, which may work as a natural anti-depressant. So that is why we crave chocolate when we’re feeling down and out….and what makes dark chocolate good for you! Check out my Chocolate Bark recipe! Oh, and I love squishing a melt inside a Medjool date as a snack…the melts are pure cacao so don’t eat them without a sweetener or you’ll know about it!
I’d love for you to share my recipe. The more people cooking wholesome food the better! A lot of hard work goes into producing and testing these recipes so if you do share then please link back to the original recipe on the website. The recipe and images are owned by myself (Kimberly Steele) and are not to be reproduced without permission.
©2018 Kimberly Steele – The Rabbit Hole
- GF, DF, NFO
- 1 cake or 12 cup cakes
- 4 tablespoons chia seeds
- 1 cup water
- 1/2 cup Changing Habits Cacao Melts or 1/2 cup cacao powder
- 125 grams coconut oil, olive oil, butter or ghee
- 5 free range or organic eggs
- 1 cup almond meal or sunflower meal
- 1/2 cup Rapadura or coconut sugar
- 10 Dried, pitted dates
- 1 teaspoon Bicarbonate Soda
- pinch Changing Habits Seaweed Salt
- 2 teaspoons Ceylon cinnamon powder
- 1/4 teaspoon Ginger powder
- 3 drops Twenty8 peppermint or orange essential oil
- 1/4 cup coffee grinds or 2 shots of espresso
- Preheat your oven to 180C
- Line a cake tin with baking paper
- Soak the chia seeds in the water for 15 minutes stirring well. Grind before soaking if you prefer less texture
- Place cacao, dried dates, almond meal, sugar, salt, bicarb and any dry spices in a blender and whizz up until ground (Thermomix spd 5 for 5 seconds).
- Add the coconut oil and eggs to the mixture and combine well (Thermomix spd 4-5, 30 seconds)
- Pour into lined cake tin - I like a square one so portion sizes can be cut smaller.
- Bake in oven for 35-40 minutes or until it bounces back in the middle
- Cool in the tin for 5-10 minutes
- Finish cooling on a wire rack
- Because of the moisture content don't leave too much out at a time or it will go mouldy in a few of days, or you can store it in the fridge. I leave a few out then freeze the rest in portions.