You may have gathered that 1) I’m a chocolate freak, and 2) I’m not at all ashamed of it. Chocolate rocks.
When you follow my The Wild Diet, I promise chocolate for dessert. And that’s no lie. If you’re eating quality stuff, it actually packs a nutritious – and extremely satisfying – punch.
Many Americans are accustomed to fake chocolate. These boring, stale frankensweets are NOT chocolate. You can find quality, high-cacao chocolate in some stores (if you look hard enough), but Alyson and I decided to whip up some on our own (thanks Alyson, these blobs of chocolatey goodness made my day). And making chocolate at home is far easier and more delicious than you might expect.
Basically, if you want to make chocolate, just combine five ingredients (or more if you’re jazzing up your chocolate) and throw them in the fridge. Deliciousness ensues.
Here are three paleo chocolate recipes to make any bad day a good one.
- 5 tbsp virgin coconut oil
- 5 tbsp unsweetened cocoa powder
- 1 tbsp vanilla bean paste
- 2 tbsp coconut palm sugar (or similar sweetener)
- dash of pink Himalayan salt
- Mix ingredients with a spoon until combined.
- Drop small blobs on a cookie sheet that is lined with wax paper (or into ice cube trays or similar mold).
- Stick in the fridge or freezer for 10 minutes.
- Dust with cocoa powder and serve immediately.
- 5 tbsp virgin coconut oil
- 5 tbsp unsweetened cocoa powder
- 1 tbsp vanilla bean paste
- 2 tbsp coconut palm sugar (or similar sweetener)
- dash of pink Himalayan salt
- 1 tsp peppermint extract
- 6 mint leaves chopped or torn to small pieces
- Mix ingredients with a spoon until combined.
- Drop small blobs on a cookie sheet that is lined with wax paper (or into ice cube trays or similar mold).
- Stick in the fridge or freezer for 10 minutes.
- Dust with cocoa powder and serve immediately.
- 5 tbsp virgin coconut oil
- 5 tbsp carob powder
- 1 tbsp vanilla bean paste
- 2 tbsp coconut palm sugar (or similar sweetener)
- dash of pink Himalayan salt
- Mix ingredients with a spoon until combined.
- Drop small blobs on a cookie sheet that is lined with wax paper (or into ice cube trays or similar mold).
- Stick in the fridge or freezer for 10 minutes.
- Dust with carob powder and serve immediately.
Enjoy as is or add to another dish to make it a Wild chocolaty delight! Leave a comment below to tell me how it goes, too; I’d love to hear about it.
Better still, use it in your chocolate-rich holiday recipes to curb holiday weight gain.
LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD
Anything with Himalayan salt is great! Thanks for posting this recipe!
Just wondering if there is a reason why you use coconut oil over cacao butter as the fat in the chocolate – is it hard to source where you are, or too expensive or did you choose CNO for health benefits/flavor or another reason? Just curious. I’m keen to get some paleo chocolates ready in time for Easter.
Cacao butter works, as well – just harder to find. 🙂
do you have the nutritional stats for these?
Best way to calculate nutritional stats would be to head over to a calculator like myfitnesspal.com or the like. They are usually pretty accurate for recipes! – Emily, FBM Team