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Healthy Chocolate Millionaires

Prepare time

15 minutes minutes

Cooking time

0 minutes


5 people people



What I use;


  • I packet of 200g mixed organic nuts
  • 50g Mixed seeds ( sunflower, pumpkin, sesame)
  • 50g Coconut flakes
  • 10g Chia seeds
  • 10 g flax seeds ( ground or other)
  • 150g organic oats
  • 50g dried banana( no added sugar)
  • 10g dried apple
  • 10g Maca Powder
  • 30g Carob Powder
  • 20g Raw cacao powder
  • 2 tablespoons coconut nectar or date nectar
  • 2 tablespoons extra virgin olive oil OR Vegan Butter ( I use Naturli which is creamy and totally delicious)
  • Approximately 2-3 tablespoons coconut butter - just enough  so that the mixture starts to bind and clean the bowl itself ( you will see what I mean when you do this)
  • Pinch Himalayan Pink Salt or Rock Salt
  • 400g dark organic chocolate
  • Optional – cacao nibs to sprinkle over the top.


Toffee layer

20 Medjool dates – pitted

A little coconut water




Pro Tips

This is 100% plant based food. Make the chocolate as dark as possible and organic which means it is higher in anti oxidants. The dates will surprise you. They make the most wonderful toffee and use this to great effect in a banoffee pie among other things! Not only are they delicious but they are wonderful in feeding our gut biome - the healthy bacteria and flora that more and more evidence is proving is the key to long term good health and powerful against illness and disease. Food tastes so much better when you know what it is doing for your body!  people


How I do it;


1.Take all of the dry ingredients and put into your food processor bowl. Whizz for a good few minutes until you see it transforming into a powder, and evenly mixing in the cacao and carob. Take the lid of as some of it will have gathered around the edges, scrape off and whizz for an extra minute or so.


2. Then add your wet ingredients, starting with the oil and coconut butter. Whizz until you see it begin to bind and then add the coconut nectar/date nectar. If it does not appear to be binding and seems too dry at this point, add a little more oil or coconut butter.

3. The consistency is right when it binds together and begins to form a large ball. Test with your finger to taste but also to see if it is soft enough to press and manipulate.

4. Transfer to a medium-large baking tray and press down into the four corners so that it is even all the way over. Sometimes I will make a thicker base by using a smaller tray – the way my son likes it. Sometimes a much larger tray for a thinner base – the way my daughter likes it.

5. Transfer to the fridge.


(If you wanted to add the toffee layer you would transfer your pitted dates to the blender, add a little coconut water and blend for a few minutes until smooth. )


6. Spoon over the base evenly and put in the fridge while you make the topping.

7. Over a small pan of boiling water place a small pan and break into it the dark chocolate. When it has melted to a smooth even consistency which should take a couple of minutes, pour evenly over the base in your baking tray. Taking a large spoon, spread it into the corners and around the edges to ensure an even covering.

8. Optional to sprinkle on top a few cacao nibs or even some dried raspberries.