Easter Chocolate Spirulina Treat

Easter Chocolate Spirulina Treat


By Karin Spicer N.D | April 3, 2020


  • 15 minutes


  • 30 mini cupcakes


  • 500gm dark chocolate
  • Lifestream Spirulina Balance – 3 teaspoons
  • Lifestream Essential Berries – 3 teaspoons
  • 10 pink and white medium size marshmallows
  • 30gm freeze dried raspberries (or halve with plums) plus extra for decorating
  • 30 small size paper cupcake liners (or a soft silicon mould)


  1. Break chocolate into a medium-size bowl.
  2. Place bowl over a pot of boiling water to melt chocolate- stir till smooth. Set aside for 10 minutes to cool.
  3. Add Lifestream Spirulina Balance and Essential Berries to chocolate- stir till mixed.
  4. Chop marshmallows into 1⁄4’s, add to bowl.
  5. Measure freeze-dried fruit, add to bowl. Mix ingredients till the chocolate covers all the ingredients.
  6. Put cupcake liners on a tray. Spoon mixture evenly between the cupcake liners.
  7. Place in the fridge to set.

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