These Chocolate Buttons are a perfect no-bake, no-fuss healthy treat. They can be made in minutes, then put aside to set in the fridge or freezer. No stress here, just a colourful treat to share over the holiday season.
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Line two baking trays with baking paper and set aside. Arrange your selection of toppings.
Break up the chocolate into evenly sized pieces. Place into the top of a double saucepan or a small bowl placed on top of a saucepan with 3cm of gently simmering water (don't allow any water to come in contact with the chocolate). Stir continually until the chocolate melts, then remove from the heat.
Pour 1 - 1 1/2 teaspoons of chocolate into circles onto the first lined tray, leaving space between each. Top with an assortment of nuts, seeds, goji berries and coconut or your choice of toppings while the chocolate is still wet. Optional, sprinkle each with a few grains of coarse sea salt.
Repeat with the second tray and place in the fridge or freezer to set.
Place the set chocolate buttons into an airtight container and keep stored in the fridge.
Serve directly from the fridge.
In some of my recipes I have used Paleo approved dark chocolate drops/chips, they are dairy, soy, and gluten-free (my favourite brands are, 'Absolute Organic' or 'Chef's Choice' certified organic 70% cacao, purchase online or from health food stores). I also used 70 - 85% organic dark chocolate blocks, they can be broken into pieces or melted for recipe. I also make my own chocolate from: cacao butter or coconut oil, raw cacao powder and sweetened with 100% maple syrup, pinch of sea salt and vanilla extract.
Almonds have 240mg of calcium in 50gms, as much as is found in 200ml of milk. Nuts are a great protein snack. Eat them raw or activated and it's best to avoid store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils. When ground finely almonds make a wonderful nut meal/flour for grain-free baking.
The pistachio nut is a member of the cashew family. The fruit has a hard, creamish exterior shell and the edible kernel or seed has a mauvish skin and light green flesh. Pistachios are a rich source of protein and dietary fiber, they also contain B vitamins, thiamin and calcium. I use raw pistachio nuts (kernels) in my recipes.
Pumpkin seeds or pepitas are an amazing health food, a quarter cup of pumpkin seeds contains nearly half of the recommended daily amount of magnesium. They are small packages full of nutrition (plant based omega 3 fats, zinc, anti-inflammatory benefits). Sprinkle over salads, add to snack bars, granola, smoothies and they can also be ground down to add to grain free baked goods.
Goji berries are a traditional Chinese fruit that belongs to the nightshade family. They are a small bright orange-red berry that are usually eaten dried. It has been reported, that goji berries have been used in Traditional Chinese medicine for thousands of years. These little berries are loaded with beta-carotene which helps promote healthy skin, they are also known to help boost the immune system and protect the eyes. Purchase organic berries that contain no preservatives.
Shredded coconut has longer and thicker strands than desiccated coconut and not to be confused with coconut flakes. Use organic coconut, which does not contain preservatives (sulphur).
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.