A sweet recipe – finally! And it’s a good one! Full of nutrition from the Linwoods superfood mix plus an added antioxidant hit of spirulina in the mint-chocolate version.
Click here to watch the video version of this recipe.
I got so much inspiration from a Linwoods event that I attended a few weeks ago where Susan Jane White was demonstrating her skills – it was so valuable! She made mint chocolate energy balls and chocolatey seedy “soldiers”. I was delighted that the two recipes were vegan because it wasn’t a specifically vegan-focused event.
And, as you do, we got to take home some bags of Linwoods superfoods to use in our own recipes – unreal! I adored both of Susan’s recipes and decided to recreate the Chocolate soldiers using my own flavour variations. Instead of the orange infused seedy squares that Susan made, I thought a chocolate and vanilla version might go down a treat, as well as a mint chocolate version – inspired by her mint chocolate energy bombs.
I got some carob molasses in the local Asian shop and this is what I added to the base of the carob/vanilla version to give it a chocolatey hint.
To make the green colour in the mint chocolate squares I used spirulina. A definite superfood which cranks up the antioxidant and protein level of this recipe – if it wasn’t high enough already! I think the green colour makes it a great idea for a Halloween party snack too!
For the base of the mint chocolate version I added a small bit of water into the food processor to help it blend – I would NOT recommend doing this as it made the base very soft and wet and it didn’t really hold it’s shape. That said though, flavour was not compromised and I would say these squares were some of the best vegan sweet bites I’ve every made. #proud
I used half a block of coconut cream from the Cocofina brand to make the chocolate – and it worked a treat! A little definitely went a long way here and I still have half the pack left to throw into a soup or curry some day.
For the base:
- 140g dates (the ones from the Asian shop are best, Medjool or another soft and squidgy variety)
- 100g Linwoods milled flax, sunflower, pumpkin & sesame seeds, & goji berries (or any similar Linwoods milled seed mix)
- 65g Coconut flour
- 75g raisins/sultanas
- 140g cashew or almond butter or tahini (I used half tahini – half almond butter because it’s all I had!)
- 125ml maple syrup
- 3 tbsp raw cacao nibs
For the chocolate/vanilla version:
- 1 tbsp carob molasses (I got this in the local Asian shop – it’s AMAZING)
- 1 tsp vanilla extract
For the mint choc version:
- 1 tsp spirulina powder
For the chocolate topping:
- 1/2 block of coconut cream (I used Cocofina)
- 1 100g bar of dark chocolate (I used Green&Blacks)
- 1/2 tsp Peppermint extract (for the mint choc version)
NOTE: If you want to make both the mint chocolate and vanilla chocolate versions at once – just split the base into two halves and add the spirulina to one half and the carob and vanilla to the other half.
- Using a food processor (or a very powerful blender such as a Vitamix) process all the ingredients for the base until it is well blended and fudge-like.
- Spread the mix over a parchment-lined shallow baking tin using your hands or a spoon or a spatula or a fork or any way you know how! I copied Susan Jane when making this and used another layer of parchment to press the mixture down with my hands. Having the parchment between my hands and the mixture meant it wasn’t sticking to my hands and it was easily shaped. Once flattened place in base into the fridge.
- Put the bar of chocolate and half a block of the coconut cream into a heat-proof bowl and sit it in a saucepan of hot water over a medium heat. The heat from the water will melt this into a creamy chocolate sauce. At this point, if you are making the mint chocolate version – add the peppermint extract. If not, just ignore this bit.
- Once fully melted pour the chocolate over the chilled bottom layer and tilt the baking tin to evenly distribute the chocolate.
- Leave in the fridge overnight or until set, then cut into squares and enjoy.
Thank you to Susan-Jane for the inspiration and idea for this recipe! I hope you enjoy my mint chocolate – spirulina spin on it!