Tuesday, 29 October 2013

Chocolate... Paleo friendly :)

I'm always wary of putting 'dairy/sugar/gluten free' in my post titles... I've lots of sarcastic friends who use it as an excuse to throw in 'taste free' when they comment on my posts! Mind you, I'm slowly but surely converting them, and making them realise that food doesn't need to be laced with sugar to taste good. I can't help but laugh when they call the food I cook 'fake food'... somewhat ironic given the fact that it's actually 'real' food...

*May not be entirely accurate

One ingredient I've struggled with for clean dessert recipes has been chocolate. Yes, you can use chocolate with a high cocoa content which lowers the sugar content, but I still wasn't happy. I try not to compromise what I'm trying to achieve, by adding sugar and artificial ingredients into my cooking. It's all too easy to take short cuts, and totally undermine your efforts to eat clean... before you know it, you're part of the 'IIFYM (If it fits your macros)' crowd, and you're having a breakfast roll with a side order of toast for breakfast! I've said repeatedly, that dessert and cake recipes I post here are for treats only... even though they're using quality ingredients, they shouldn't be forming the basis of your daily food intake! 

Chocolate is pretty amazing... so I decided to make my own. I hereby declare myself Willy Wonka :) 

I don't claim to have created this myself... it's a recipe that seems to be a Paleo favourite online, with a few amendments to suit my own preferences. Selfless as always, I've tried this out a couple of times, and promise it not only works, but it tastes great too... 

For the chocolate:
  • 4 tbsp coconut oil
  • 1 tbsp almond butter
  • 8 tbsp unsweetened cocoa powder
  • 2 tsp vanilla extract (I've substituted in peppermint/orange blossom extract....YUM!)
  • 2 tbsp organic raw honey
Place all ingredients in a heatproof bowl over a saucepan of gently simmering water. (Don't do this in the microwave... yes it's quicker, but your chocolate will seize, separate and burn!) 

Keep mixing as all the ingredients melt to create a glossy chocolate sauce. Don't allow it to stick and form lumps in the base of the bowl so seriously...keep stirring. 

Once you have a smooth, glossy chocolate sauce, pour into an 8"x8" tin lined with greaseproof paper. 
Allow to cool and set in a cool, dry place. 

If you place it in the fridge, you'll end up with a dull coloured chocolate.... it still tastes great so it won't really matter. (This may have been the case in my photo above!) 
Once set, you can cut into bars, use as chocolate chunks for cookies or paleo trail mix.... It's pretty damn good regardless of how you choose to use it :) 

1 comment:

  1. Been making your chocolate recipe for quite some time & love it. Didn't have any almond butter today, but used a small bit of tahini instead - the result was lush!