Superchikki: vegan, gluten free sweet

A dark chocolate topping propels this superfood into the realms of festive fare

As well as being yummy enough to serve at Diwali, Christmas etc. this sweet is actually a great healthy fuel due to its superfood ingredients of linseeds, chia seeds and hemp seeds, helped along by mineral-rich gour. The protein, omega oils and iron content is enough for you to feel the benefit after eating a piece (well I did, anyway) but the addition of dark chocolate stops the taste from being too earthy. This sweet is my husband's invention; I merely watched and took notes.

50g each of linseeds, hemp seeds (with the shells) and chia seeds

150g gour (kolhapuri gour is our favourite)

• Coarsely grind the seeds- not as fine as a powder.
• Melt the gour in a sturdy pan over a gentle heat, then add the seeds.
• Carry on heating and stirring until the mixture darkens somewhat. This is when the oil comes out from the seeds and combines with the gour to produce a toffee-like consistency. You will find this doesn't take as long as regular chikki because the seeds are very oily and already crushed.
• Spread onto baking paper (I actually used a Paraflexx sheet from our dehydrator) and press into a thin layer; about 4-5mm. Score into squares.
• While still warm, top with your favourite brand of vegan dark chocolate- if you put a square of chocolate on each square of chikki you can spread it as it melts.
• Leave to set.

If you liked the look of this, see our regular chikki recipe. 

Have a happy Diwali on Sunday everyone!

This is a Vegan Thursdays post: