Dark Chocolate, Blueberry and Walnut Cups


 Let's celebrate World Chocolate Day with this delicious recipe!


  • 1 tbsp Coconut Oil
  • 250 grams Dark Chocolate (coarsely chopped)
  • 1 tbsp Chia Seeds
  • 1/2 cup Blueberries
  • 2 tbsp Walnuts (finely chopped)


  1. Line a muffin tray with liners or use a silicon muffin tray.
  2. In a saucepan over low heat, melt the coconut oil and chocolate, continuously stirring. Remove from the heat and stir in the chia seeds.
  3. Divide the chocolate mixture between the muffin cups. Top each with equal amounts of blueberries and walnuts, gently pressing them into the chocolate.
  4. Chill in the fridge for at least 30 minutes. Enjoy!

Notes - Serves 8-10

Leftovers - Refrigerate in an airtight container for up to three days. Freeze for up to three months.

SIBO Biphasic - Phase 2 - Replace the dark chocolate with 1/4 cup raw Cacao and 1 cup of Cacao Butter. You can still use the coconut oil as well. Heat cacao butter, coconut oil and raw cacao together.

Additional Toppings - Top with cinnamon, flaky salt and/or your favourite nuts.

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