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Homemade Paleo Chocolate Recipe

on | in Recipes | by | with 37 Comments

PST-for-Tessa

Hey y’all! Each weekend I share a useful tip, insight, or recipe from a book I’m reading. As you might imagine, I get a TON of books to review every month. It’s about time I start sharing the best of the best with you, so let’s get started!

Peace, Love & CHOCOLATE

Screen Shot 2014-01-31 at 4.24.25 PM.pngIf you’ve never been caught in the crossfire of an epic snowball fight on Athabasca Glacier – and then warmed up in a coffee shop over the little slices of heaven locals call Nanaimo bars – you’ve got some living to do.

Oh, a glacier tour seems a bit logistically, er, impractical right now? No worries, Alison Russo brings the best of the experience to you in her new ebook, The Paleo Sweet Tooth 

This Is Not Your Average Paleo Dessert Book

You guys, this book is unlike any paleo dessert book I’ve seen before.  There isn’t a recipe that includes almond flour, coconut flour or even eggs in sight, and yet the pages are filled with everything from REAL fudge and Marzipan to Mexican Hot Cocoa Truffles and Coconut Snowballs.

The photos are gorgeous, and the descriptions so luscious you can almost taste each recipe as you read. Best of all, the recipes are NOT COMPLICATED. Can I get an amen on that?

Each treat from The Paleo Sweet Tooth is:

  • grain and gluten free
  • dairy free
  • refined sugar free (all recipes use either honey, coconut sugar, or coconut nectar)*
  • egg free
  • REAL food

* Some recipes call for optional liquid stevia. I personally only use powdered whole leaf stevia, so I used the other options given in each recipe.

Screen Shot 2014-01-032

  (Click here to buy The Paleo Sweet Tooth)

Downloads130

And now, the recipe!

Alison calls this recipe “Chocolate Mortar” because it forms the foundation for other recipes in the book: Salted Caramel Cups, Mochamellows, and Coconut Butter Cups (pictured above). It’s delicious on it’s own, too!

Screen Shot 2014-01-035

Homemade Paleo Chocolate (Aka Chocolate Mortar)

From The Paleo Sweet Tooth, Yields: 8 oz. chocolate

Ingredients:

Directions

1. Melt coconut oil over LOW heat. Add honey and whisk briefly until dissolved.

2. Whisk in cocoa powder (see pic #1).

3. When you start to see a gloss form (see pic #2), remove from heat and whisk until smooth and glossy (pic #3).

4. Add vanilla and whisk briefly. If chocolate is not sweet enough, add a few drops of liquid stevia to reach desired level of sweetness

5. Spread thinly on a silpat and refrigerate. Break into pieces and serve. Or, use in another recipe.

(Click here to buy The Paleo Sweet Tooth)

Looking for more chocolate-infused recipes on Mommypotamus?

Here are a few of my favorites:

And though it could technically be considered edible, this mint chocolate whipped body butter works better as a light bronzer. Did I say a few recipes? I meant ten.

 

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37 Responses to Homemade Paleo Chocolate Recipe

  1. Alison says:

    Thanks so much for sharing and for the awesome review Heather!

  2. Yvette says:

    Does this chocolate, once refrigerated, take a form similar to fudge or more like brittle?

    • Alison says:

      Once refrigerated, this chocolate is more brittle. Just like if you put a Hershey’s Chocolate bar in the fridge. The ganache (in the book) also hardens in the fridge, but has a more fudge like consistency.

    • Amanda @ Mommypotamus Support says:

      Yvette,

      I would think it would have a similar consistency of a chocolate bar since you would spread it thinner than fudge.

  3. Amber says:

    Just got my copy and downloaded it to my iPad. I’m going to make the apple cider caramel sauce and spread it over apples and pears for the game tomorrow (Go Broncos)! I hope that it tastes as good as it looks in the picture.

  4. Karen Wood says:

    Mmmm thank you! I don’t comment much because I’m not a mommy and past the age to be one but I do read a lot of your posts and appreciate the education and everything.

  5. shannon says:

    I have been looking for a homemade chocolate recipe. Thanks!

  6. Brandi says:

    Oh my goodness this is unbelievably good! Was so impressed I bought the ebook, finally a way to cure the chocolate craving without the sugar!

  7. Connie says:

    I’d so love to make this, it looks so good. I have a severe sensitivity to coconut. Do you think almond oil could work too?

  8. Jody says:

    Can u sub coconut sugar for the honey? I have an issue with honey…actually all sugars but tolerate coconut sugar the best

    • Alison says:

      Jody-
      Yes you can sub coconut sugar in. You will have to heat it with the coconut oil in the beginning and stir that until it is completely dissolved. If you don’t, it will make the chocolate grainy. Hope that helps!

  9. Laura says:

    Nom, looks amazing! My last patch wasn’t that good, I’ll test this recipe!(: thank you! And oh yeah, I have a lovely heart-shaped mold.. Perfect for Valentine’s Day!(:

  10. JohnSherck says:

    I’ve been playing around with making chocolate for the past few months, so I wanted to chime in:
    1) you can use just about any fat source for this–I’ve used clarified butter (not a big fan), bacon grease (interesting, but not a fan), and lard (my absolute favorite!); changing the fat source may change the consistency a bit, and I find for some fat sources, I either use less cocoa or I can’t pour the chocolate.
    2) If you were to cut the sweetener in half, you would have roughly an 85% dark (in case you or your beloved are into that kind of thing and/or want to lower the carbs). Not sure what the given recipe would be equivalent to.
    3) Speaking of sweeteners, even though it’s not strictly Paleo, I find maple syrup quite yummy in chocolate, too.
    4) We have some silicone cupcake molds shaped like little bears that are perfect for making little chocolates. With a food scale, you can control the size to make them all equal (I like 25g, myself).

  11. Holli says:

    I added the zest of a whole organic orange into the chocolate mixture, raw cashews into each mini cup mold, and then a tiny pinch of Himalayan salt on each before popping into the freezer. One word comes to mind, “Divine”

  12. Tracy says:

    How many recipes are in The Paleo Sweet Tooth? or did I miss it? Thanks!

  13. Carrie says:

    Awesome! I am so making this!!!

  14. Kristen says:

    Hi! I tried this but as soon as I added my vanilla extract it for chunky like okay dough. My vanilla is homemade- vodka infused with vanilla beans for several months. Am I doing something wrong? Or do I need to use a specific kind of vanilla?

    • Heather says:

      It sounds like your chocolate may have seized. If you Google you will find some tips on technique that may help. So sorry that happened!

    • Alison says:

      I tested with both store bought and homemade vanilla. I agree with Heather that it’s more likely that the mixture got too hot a seized. You can often save it by adding more coconut oil and stirring and stirring, off heat, until it loosens up a bit. Hope it goes better next time for you.

  15. Raquel says:

    Could Raw Cacao powder be used in place of the cocoa powder?

  16. Valerie says:

    Made this for my hubs for Valentine’s Day….I think I left it on the heat too long and it got kinda chunky/grainy but it was still delicious! Thanks so much for a great sugar-free chocolate recipe!

  17. Barbara says:

    Does one HAVE to store this in the refrigerator or can it be stored outside in a jar, etc.??

  18. […] Melt coconut oil and honey over low heat and whisk briefly until dissolved. Whisk in cacao powder. Remove from heat and whisk until smooth and glossy. Add vanilla and stevia. Spread thinly over parchment paper and refrigerate. Once it’s hardened you can cut it or break it into pieces. Sidenote: I use less honey since I don’t need it as sweet. (found at http://www.mommypotamus.com/homemade-paleo-chocolate-recipe/) […]

  19. Jeanette says:

    I tried to find The Paleo Sweet Tooth on Amazon.ca… but could only find it on Amazon.com
    Is there a Canadian website from which I could purchase it?

  20. Sarah says:

    Can I use something else in replace of honey?

  21. Susan says:

    It didn’t turn out good. Too much coconut oil taste, and when refrigerated, oil and honey settled in weird way, not evenly distributed. Maybe better if you add cocoa butter or something? But how could you keep the ingredients evenly distributed?

    • Alison says:

      Hmmm Susan, I honestly have to say that I’ve never had this happen. As far as too much of a coconut taste, try using expeller pressed coconut oil, as it usually has a very mild coconut flavor. You can also experiment with cocoa butter, lard or avocado oil.

      As far as separation after the chocolate is refrigerated, it is possible that this might occur if the oil and honey were not completely melted and whisked together before the cocoa powder was added.

      All may not be lost at this point. You could try reheating it over low on your stove, whisking constantly. If it looks grainy/sandy at all add a teaspoon of oil at a time until the gloss returns and the sandy texture melts away.

    • JohnSherck says:

      I’ve used this recipe quite a bit, and never had that problem. Now, for full disclosure, I’ve used lard more often than coconut oil and maple syrup more often than honey. That said, I agree with Alison’s points. To expand on that, you might try heating the honey as well as the coconut oil–honey is pretty thick at room temp, and that might be the problem for you.

      But I’ll also put in a plug for lard as a fat in chocolate: the chocolate comes out with a great texture, a little softer than coconut oil, lard is good for you, and it’s quite a bit cheaper. Win, win, win. :)

    • Gay says:

      I had the same problem Susan. I was bound and determine to figure out a way to make it work. This was my plan for getting coconut oil in my family. What I learned is that the oil and honey are a little like oil and water. They don’t like to stay together. If you put your mixture in the refrigerator for 5 to 10 minutes, then stir well after it’s started to cool and thicken it will stay together. The texture will be a little fluffier than like a chocolate bar but the taste will be still great. If you want the crisp texture of tempered chocolate you can pour it in a container with larger surface area. You don’t want the chocolate to be much more than 1/4 inch thick. Make sure the mixture is well whisked together, pour and immediately put in the freezer. The quick set up will prevent the honey from separating out. Once it is solid in the freezer you can move it to the refrigerator so it won’t be quite so hard.

      I’ve tried making it with different raw honey’s but haven’t had any luck. I have not had any problems with separating using cocoa butter but since I want to get the coconut oil in my family I wanted to figure it out. Hope this helps!

  22. Jared McOmber says:

    Love what you do! Thanks for sharing this awesome recipe!

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