Acai 2 tbsp, berries
Hemp seeds 1 tbsp
Coconut milk 100 ml
Wheatgrass powder 1 tbsp
Stevia 1 tbsp
Chocolate 150 g, 100% raw unsweetened, chopped
Coconut oil 3 tbsp
Agave nectar 3 tbsp, dark
Carob powder 2 tbsp
Non-fat cooking spray
Combine the berries, hemp seeds, coconut milk, wheatgrass powder, and stevia in a food processor.
Leave to macerate for 10 minutes, then blend until smooth.
Pour into a heatproof bowl and add the chocolate, coconut oil and agave nectar.
Set the bowl on top of a half-filled saucepan of gently simmering water.
Stir occasionally until the chocolate has melted and the mixture is smooth.
Spray a 24-hole heart-shaped confectionery mould with non-fat cooking spray.
Pour the chocolate mixture into the moulds and chill for 1 hour or until firm.
Once set, turn out and serve.