makes about 18
200 g dark lindt chocolate
1 handful various nuts; like almonds, macadamia, pecan and pistachios
1 hadnful dried fruit such as cranberries, pomegranate aerils, goji berries, barberries
1-2 tbsp. spirulina seaweed powder
break the chocolate into pieces and melt it very slowly on very low heat, stirring occasionally with a spatula to smooth it. when fully melted, add spirulina and remove from the heat. let cool a little. with a tablespoon, shape little circles onto a parchment paper. garnish with nuts and fruit according to your liking. let harden in a cold place until the chocolate is fully set. keep in an airtight container in the fridge.