Superfood Blueberry Spirulina Chocolates

My superfood chocolate theme continues with these cute and yummy little heart shaped chocs. They’re made from completly natural ingredients, super creamy yet light at the same time and bursting with coconut and berry goodness – with some added maca and spirulina for a little added superfood boost. The pretty purple and green colours are created by the blueberry and spirulina

I bought the moulds a few weeks ago and haven’t had a chance to use them get but I love these sweet little heart shaped chocolates – they may look complicated but they’re really easy, the only slightly fiddly bit is creating the layers as you have to separate the mix into three but I think it’s worth it as the layers look so good!

I’ve used cacao butter here which adds some creaminess but if you don’t have any you can swap it for the same amount of coconut oil and the chocs will still be amazing.

If you prefer a hit of dark chocolate could you add 1 tbsp of raw cacao into your white chocolate mix.


Superfood chocolates

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4-6 servings
  Soak cashews overnight preparation time
  None cook time


  • 1/2 cup cashews soaked overnight
  • 3 tbsp rice malt syrup (you could also use maple syrup or honey)
  • 1 tsp vanilla powder or extract
  • 1 tbsp maca
  • 1/4 cup melted coconut oil – I used coconut merchant
  • 2 tbsp lemon juice
  • 1/2 cup cacao butter melted – I used coconut merchant
  • Tiny pinch pink Himalayan salt
  • 2 tsp blueberry powder – I used Arctic Berries
  • 1/2 tsp spirulina


  1. Add your cashews, sweetener, vanilla, maca, lemon juice and salt to your food processor and blitz until smooth and creamy.
  2. Melt the cacao butter and coconut oil in a bowl placed over a saucepan of simmering water.
  3. Melt very slowly on a low heat. Add to the food processor and mix to combine.
  4. Divide the base mix into three then add the blueberry powder to one part and the spirulina to another. Mix the powders in thoroughly to combine.
  5. Layer the different colour mixes into your choc moulds – I made random layers.
  6. Pop in the freezer for 2 hrs until solid then remove from the moulds and store in the fridge.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.