Peace, Love & CHOCOLATE
If 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.
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!
Homemade Paleo Chocolate (Aka Chocolate Mortar)
From The Paleo Sweet Tooth, Yields: 8 oz. chocolate
Homemade Paleo Chocolate Recipe
- 1 cup cocoa powder (where to buy organic cocoa powder)
- 1/2 cup coconut oil (where to buy coconut oil)
- 4 Tbsp. honey (where to buy honey)
- 1/2 tsp. vanilla (find vanilla extract here or make some homemade vanilla extract with this recipe)
- 3-6 drops liquid stevia, optional
- Melt coconut oil over LOW heat. Add honey and whisk briefly until dissolved.
- Whisk in cocoa powder (see pic #1).
- When you start to see a gloss form (see pic #2), remove from heat and whisk until smooth and glossy (pic #3).
- Add vanilla and whisk briefly. If chocolate is not sweet enough, add a few drops of liquid stevia to reach desired level of sweetness
- Spread thinly on a silpat and refrigerate. Break into pieces and serve. Or, use in another recipe.
Looking for more chocolate-infused recipes?
Here are a few of my favorites:
- Paleo Chocolate Chip Cookies
- Salty And Sweet Almond Butter Cups
- Fudgy Brownies
- Homemade Magic Shell Recipe
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