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Chocolate-Dipped Spirulina Shortbread

Makes 46 cookies.


    Chocolate-Dipped Spirulina Shortbread

    This recipe is a little diversion from a traditional path to wellness. Cookies aren’t typically on the list. Made with virgin coconut oil, this delicious melt-in-your-mouth wafer containing both spirulina and dark chocolate are excellent components of your healing diet. All you need is just one to satisfy the palate and get a dose of goodness into you.



    It’s important to cool cookies thoroughly before dipping into chocolate, as they’re very light and flaky. For perfect results, freeze cookies until firm before dipping and chilling.


    Chocolate-Dipped Spirulina Shortbread


    • 2 cups (500 mL) all-purpose or gluten-free flour
    • 2 Tbsp (30 mL) spirulina powder
    • 1/4 tsp (1 mL) sea salt
    • 1 cup (250 mL) coconut oil, softened
    • 1/2 cup (125 mL) coconut sugar
    • 3 to 4 Tbsp (45 to 60 mL) water
    • 3/4 cup (180 mL) dark chocolate chips, melted
    • 1 tsp (5 mL) coconut oil


    Per serving:

    • calories75
    • protein1g
    • fat6g
      • saturated fat5g
      • trans fat0g
    • carbohydrates6g
      • sugars2g
      • fibre0g
    • sodium14mg



    In large bowl, sift flour, spirulina, and salt.


    In bowl of stand mixer, beat 1 cup (250 mL) coconut oil and sugar together just until blended. Reduce speed and slowly beat in flour mixture just until blended. Beat in a Tbsp (15 mL) water, if needed, to hold mixture together.


    Gather dough into a ball and press into a disk.


    Preheat oven to 350 F (180 C). Line 2 baking sheets with parchment. Roll dough out on lightly floured surface to 1/4 in (0.6 cm) thick. Cut out using floured 2 in (5 cm) cookie cutter. Gather up loose dough into a ball and continue rolling and cutting until all dough has been shaped.


    Place cut-outs on prepared baking sheets and slide into freezer for 10 minutes.


    Bake cookies for 12 to 15 minutes. Remove; cool on baking sheets placed on a rack for a few minutes before removing and cooling cookies completely. Refrigerate or freeze cookies for a few hours before proceeding with chocolate dipping.


    Melt chocolate in microwave in 20-second increments, stirring in between. Stir in 1 tsp (5 mL) coconut oil.


    Line baking sheets with clean parchment. Dip half of each cookie into melted chocolate and place on baking sheet. Refrigerate cookies to allow chocolate to firm.


    Store cookies in between layers of parchment in tightly covered container and refrigerate.


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    This recipe is part of the How Good Is Green? collection.



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