Cacao Sea-Salt Discs

SNACKPLANT-BASED

4 Mar

Makes 6 - 5 mins prep / 20 mins to set

A simple, satisfying bite made with just a handful of whole ingredients. Rich dark chocolate is gently melted with nut butter and naturally sweetened with Medjool date, then folded through crisp popped quinoa and finished with a pinch of sea salt. They’re easy to make, keep well, and strike the balance between indulgent and nourishing.

- 50g dark chocolate (we use 70%)
- 1 medjool date, seed removed and chopped into small pieces
- 1 tsp nut butter
- 15g popped quinoa (we use these, but you can find it in stores like Holland and Barrett)
- Sea salt
STEP 1.
Slice the medjool dates lengthways and remove the seed.
Gently melt the dark chocolate and chopped date in a heatproof bowl over simmering water, or in short bursts in the microwave, stirring until smooth.
Remove from the heat and stir in the nut butter until glossy and fully combined.
Fold through the popped quinoa, making sure it’s evenly coated.
STEP 2.
Spoon small rounds onto a lined tray, spreading slightly with the back of the spoon.
Sprinkle a small pink of sea-salt over them and chill in the fridge for 15–20 minutes, until set.
Transfer to an airtight container and keep in the fridge for up to 5 days.
- Rich in antioxidants and polyphenols from dark chocolate
- Fibre and minerals from Medjool dates
- Plant-based protein and fibre from popped quinoa
- Healthy fats from nut butter