Introduction
These no-bake sandwich thins are a delicious way to enjoy a nourishing sweet treat, combining creamy coconut, antioxidant-rich dairy-free chocolate, and a vibrant mineral boost from Belo Blue Spirulina Sea Moss Gel.
Ingredients
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Base Layer
- ½ cup dairy-free milk chocolate chips
- Dash of coconut oil
-
Middle Layer
- ½ cup shredded coconut
- 1½ tbsp rice malt syrup
- 1 tbsp tahini
- 1 heaping tbsp Blue Spirulina Sea Moss Gel (@beloseamoss)
-
Top Layer
- ½ cup dairy-free milk chocolate chips
- Dash of coconut oil
Instructions
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Melt the Base Chocolate:
Melt ½ cup of dairy-free milk chocolate chips with a dash of coconut oil until smooth. Spoon just enough into each silicone mold to form a thin base layer. -
Freeze the Base Layer:
Place the molds in the freezer for a few minutes until the chocolate sets. -
Make the Middle Layer:
In a food processor, combine ½ cup shredded coconut, 1½ tablespoons rice malt syrup, 1 tablespoon tahini, and 1 heaping tablespoon of Blue Spirulina Sea Moss Gel. Pulse until evenly combined and sticky. -
Assemble the Middle Layer:
Once the base has hardened, spoon the coconut mixture over it and gently press it down into a flat layer. -
Top with More Chocolate:
Melt another ½ cup of dairy-free chocolate chips with a dash of coconut oil. Pour over the coconut layer to fully cover. -
Freeze to Set:
Return the molds to the freezer for about 30 minutes or until fully solid. -
Unmold and Store:
Pop each sandwich thin out of the mold and store in the fridge in an airtight container. Best enjoyed chilled.
Nutrition Highlights
These sandwich thins are rich in healthy fats from tahini and coconut, and provide a gentle energy boost from rice malt syrup. The dairy-free chocolate offers antioxidants, while the Blue Spirulina Sea Moss Gel adds over 90 trace minerals, supporting skin, gut, and immune health. Perfect for a satisfying yet nutrient-packed snack or dessert.
