Two Healthy Recipes for Superfood Chocolates

coconut_oil_recipeBy Ali Wetherbee

Healthy chocolates?! Yes! Today we have two yummy recipes made with nutritious ingredients and superfood powders for totally guilt-free, good-for-you chocolates.

Frozen Chocolate Superfood Bites

Did you know grapes are a type of berry? Like most berries, grapes are nutritional powerhouses and full of healthy antioxidants, especially resveratrol. Frozen grapes give these superfood bites a delicious cool juiciness, while a superfood chocolate blend further boosts their antioxidant content and adds essential vitamins and minerals. The coconut oil adds essential fatty acids, including healthy medium chain triglycerides and lauric acid, and gives theses a great coconut flavor!



Wash, dry, and freeze grapes at least 30 minutes ahead of time. In a bowl, combine remaining ingredients and mix until smooth and glossy. Dip the frozen grapes in the chocolate mixture one at a time and spread out on a tray or baking sheet. We learned the hard way that just dumping all the frozen grapes into the chocolate at once will leave you with a big clumpy ugly mess! Once all the grapes are covered in chocolate, put the tray back in the freezer for 30 more minutes or until chocolate has hardened. Store in fridge or freezer.

Superfood Chocolates

These creamy, fudgy, dark chocolates are a tasty way to get your daily dose of fruits, veggies, and greens. Catie’s Organic Greens and Vaxa Harvest Fusion powders give these chocolates adaptogenic, probiotic, antiviral, antifungal, and antibacterial benefits, and tons of vitamins, minerals, and antioxidants to fill any nutritional gaps in your diet.powdered_greens_recipes


  • 3/4 cup finely chopped raw cocoa butter, melted (1/2 cup melted)
  • 1/3 cup pure maple syrup, room temperature
  • 1/3 cup raw cacao powder
  • 2 T cashew butter or sunbutter
  • 1 T Vaxa Harvest Fusion Powder
  • 1 T Catie’s Organic Greens Powder
  • 1 t vanilla extract
  • Pinch of sea salt


Melt the cocoa butter in a double boiler at a low temperature. Once the cocoa butter has melted, mix all ingredients together in the double boiler, and stir until mixture is smooth and free of lumps. Pour into mini cupcake papers. Refrigerate for 30 minutes before eating. Store in fridge, or at room temperature for a softer, fudge-like chocolate.


  • Add nuts and/or dried fruits into cupcake papers while the chocolate is still soft. One of our favorites was a mix of pecans and cranberries. Cashews taste great too!
  • Use extracts for a flavor boost. Mint extract (1/8 teaspoon, stirred in before pouring into cupcake papers) is one option we tried, but experiment with what you have on hand and let us know if you come up with any great combinations!

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