Tag Archives: paleo chocolate

Chocolate PowerGather Cups

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These are total awesomesauce! They are Whole
Life Challenge approved, and unsweetened (really! I swear!), so I don’t even consider them a treat. They are chock full of satisfying fat, and just perfect for an energy boost and chocolate fix all in one. You might feel like you’re cheating, but I promise you’re not! another great thing about them…NO BAKING! You need to melt the coconut oil, but even for that, you could technically use a microwave ( blasphemy!)

Ingredients:

For the Chocolate:

1 cup coconut oil
1/4 cup coconut butter
1/4 cup – 1/3 cup cocoa powder, probably 6-8 tablespoons, depending on how strong you want it

Fillings:

1/4 cup Pumpkin seeds
1 tablespoon Chia seeds
1 tablespoon Flax meal
1/4 cup Hazelnuts
1/4 cup Macadamia nuts
1/2 cup Almonds
2/3 – 1 cup Almond butter
1/2 cup Dried apples
1/2 cup Dried currants (or raisins)
Sea salt

Add all the nuts to a plastic ziplock bag and use a hammer to break them up into smaller pieces.

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Then pour them, as well as any remaining dry ingredients to a bowl, and mix so they are well combined.

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add the almond butter and mix until it forms a batter and everything is well dispersed and combined.

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Take a spoon or an ice cream scoop and place a nice big dollop into paper or silicon cupcake cups.

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In a sauce pan, melt the coconut oil over low heat and grate in the coconut butter. Alternatively you can warm it so that it is soft and add it. Stir often and add the cocoa powder, stirring until combined.

Pour into the cups, and sprinkle with sea salt to finish. Then refrigerate for at least 30 – 45 minutes until the chocolate solidifies.

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Enjoy!

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Unsweetened Cocoa Almonds

Love it! Three words: Easy Cocoa Fix! I love finding ways to incorporate chocolate, in healthy ways, into snacks or foods. Knowing that chocolate is a lot of people’s downfall, I love finding ways to make  it fit into something like the Whole Life Challenge or a good clean paleo lifestyle. Guess what, it’s easier than you think! The only catch? You better like dark chocolate. I  personally love it, and I have no problem with really dark chocolate, so keep that in mind since there is absolutely NO SWEETENER in these. It has a nice bitterness to it, but sometimes that’s what I’m looking for. If you want to add sweetness, I would suggest adding some coconut butter or shredded coconut. Anyway, these are simple and only have a few ingredients:

  • 4-5 handfuls of Raw Almonds
  • 2-3 tablespoons of coconut oil
  • 1/4 cup of unsweetened cocoa powder
  • Himalayan Sea Salt

I made two different batches, but they started out the same: Melt some coconut oil.

For the first batch, My Roasted Cocoa Almonds, I tossed the almonds in a bowl with the coconut oil, and stirred until they were all well coated and shiny.

Afterwards, I put the cocoa powder into a container, added they oil coated nuts, covered, and shook, until they were all well dusted with the cocoa powder.

Then I placed them on a cookie sheet lined with parchment paper, and roasted for about 15 – 20 minutes at 250 degrees.

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I still had some oil left in the bowl, so I made a second batch, this time of Cocoa Covered Almonds with Sea Salt.

They started out the same, since I just stirred them around in the leftover oil. They even ended up in the same container which still had some cocoa powder left. However, I added a little more.

After I was done shaking them, for whatever reason, they were less dusted, and more wet. I guess the chocolate just combined more with the coconut oil. My guess is that the ratio of coconut oil to chocolate was more even, instead of there being 1/4 cup (or more) like before, there was probably only 1/8 cup of cocoa powder in the container.

Since they were more wet and thickly glazed with chocolate, I decided to try keeping them raw. I placed them on a parchment paper lined plate, sprinkled them with a generous amount of Sea Salt, and placed them in the refrigerator for 15-20 minutes. The chocolate hardened around them, and they were fused together in a chocolatey cluster, so it was fund to share, and eat, and break pieces off. This version was actually my favorite of the two. I think it was the salt.

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They were such a hit. My one friend that was over preferred the roasted ones, and Mike and I preferred the raw, cold, salted ones. I would honestly make both and decide for yourself!


Paleo Chocolate Covered Banana Almond Bites

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My love affair with banana and almond butter as a combination, started a few weeks ago. Back then it was just a sliced up banana with a heaping spoonful of almond butter on top, it was simple and it was good! Then I came across this recipe. It was originally posted by Racing and Saving Mama on her Facebook.

“Slice Up bananas and spread a little peanut butter in between. Freeze for one hour, then dip in chocolate. Refrigerate for another 10-15 minutes and boom you have an awesome snack”

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Her’s are obviously prettier… But anyway

So of course I had to put my own spin on it. ALSO I made it Whole Life Challenge compliant! So go ahead and feel indulgent, because it’s totally ok.

Ingredients:

bananas, sliced
Almond Butter
2 tablespoons Coconut Oil
2 Tablespoons Coconut Butter
2 teaspoons Unsweetened Cocoa Powder.

Like she instructed above, I sliced the bananas. I used almond butter, since I generally don’t eat peanut butter (peanuts are legumes) but you can technically use either. I say almond butter all the way. Then I popped them in the freezer.

When it was almost time to take them out, I melted the coconut oil and coconut butter (which is like concentrated coconut cream, and has a lot of natural sweetness to counter the bitterness of the cocoa powder) over medium heat. I used a glass bowl suspended over water I was heating in a saucepan. Then I mixed in the cocoa powder until everything was combined.

I took the chocolate off the heat, and took the banana/almond butter sandwiches out of the freezer. Then, I dipped them nd rolled them around until they were covered. Into the refrigerator they went for 20 min.

They….were….so….good! They weren’t the prettiest things, certainly not as pretty as her’s in the picture, but they tasted like gold. Sweet, creamy, chocolate goodness, without all the guilt! Even Mike was surprised at how good they were…and the chocolate, I might just stick that combo into a mold and see what happens!

Next time I make them, I’m going to use parchment paper. I just put them in a Tupperware to harden, and they stuck to the bottom. This would have been fine, but the chocolate broke a little if I squeezed too hard to pull them off. They wer


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