5 Ingredient Paleo Salted Chocolate

4 ingredient paleo chocolate
4 ingredient paleo chocolate
4 ingredient paleo chocolate

I thought I could wait to share this recipe with you all but I can't, I'm just too hyped about it. 

The idea for the post was inspired by one of my dearest friends who also happens to be my co-worker. She and I spend copious amounts of time discussing food at work and outside of work. She will often bring one of the latest recipes she's made for me to sample or some new and exciting food she's picked up from one of her local stores. 

This time it was chocolate. But not just any chocolate - it was Icelandic chocolate with sea salt. Describing just how luscious, decadent and mindfuckingly good this chocolate was still wouldn't do it justice. I was at a loss for words. I slowly returned to my desk in awe trying my best to make this chocolate last - eating it a tiny bite at a time. 

While riding this chocolate high, I thought about some of my favorite Icelandic musicians and how I wish I could see Iceland and how much I didn't want to be sitting in my cubicle at that moment. But as I sat there, licking the last of the chocolate of my fingers, I wondered; couldn't I make my own chocolate? It may not be the Bjork of chocolate but I could try.

The trouble with regular chocolate is that it needs a binding agent typically in the form of soy lechitin to make it shelf stable. I'm guessing chocolate companies wouldn't make it too far if their products had to be frozen. But since I'm not most companies but just a woman with a sweet tooth and a particular sweet tooth for chocolate, I set out to recipe test my own. 

After several batches, some very excited children and more chocolate than I've eaten in about 5 months, I finally settled on a recipe. I still can't believe how easy it is to make. The caveat is you have to like coconut and you have to not mind keeping your chocolate in the freezer. If you're cool with those, read on. 

The only thing you'll need is cocoa powder, unrefined coconut oil, vanilla extract and maple syrup. You can use either stovetop to heat the coconut oil or micro. The end result will be a silky smooth chocolate that you won't be able to stop eating. Sorry not sorry. 

4 ingredient paleo chocolate
4 ingredient paleo chocolate

5  ingredient paleo chocolate

  • prep time: 2 minutes

  • cooking time: 1-2 minutes

  • freezing time: at least 1.5 - 2 hours

  • makes: 1 chocolate bar

Ingredients

Equipment:

Directions

Line your loaf pan with two crossing pieces of parchment paper (for easy removal)

Depending on what you'd like to use, either melt the coconut oil in a pan over the stove top, or heat the coconut oil in the microwave for 1 minute

Stir in cocoa powder, maple syrup and vanilla extract and mix well to combine until the chocolate mixture is smooth.

Pour chocolate mixture in your prepared loaf pan and sprinkle with salt. Freeze for at least 1.5 hours. 

Once chocolate is set, cut into chunks and store in freezer. 

Get your chocolate fix with none of the additives you find on store shelves. This paleo salted chocolate requires just five ingredients, is incredibly easy to make and is 100% delicious. Click to find out what you need to do to get your hands on this treat! #calmeats #chocolate #vegan #paleochocolate #paleodesserts #5ingredienttreats #paleo #vegantreats #glutenfreedesserts #glutenfree #dairyfree #dairyfreedesserts

Chocolate Thumbprint Cookies

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It was December. It had been nearly 2 months since I first stepped foot in the US. The house smelled sweet...of chocolate, no cookies. Both. Curious to see what it was, I walked downstairs, timidly passing several members of my new family.

It was odd being in that space. A large, red brick house in a tiny town that held no memories and felt nothing like home. Yes, it's true, I had my own room, which I never envisioned could be possible, but it was foreign. The whole thing felt like a strange dream from which I was sure to wake up any minute. By that point, I had 2 months to process the fact that I wasn't in Romania anymore. I had experience leaving home the first time we moved to Germany but it was nothing like this. My father still in Europe, my mom, brother and me living with my new step-family. 

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By this point I'd acquired a very basic vocabulary and could say the typical pleasantries such as "hi, how are you today?" and "school was good". I hadn't the courage or words available to ask what the smell was. I had to patiently wait until they came out of the oven. Round, chocolatey with a shiny red center. Unusual cookies to my foreign eyes. Then I tried one...

I'd learned that day that that it was customary to make cookies around Christmas time. Though I have few pleasant memories from that first Christmas, that one stuck with me. Those cookies were one of the best things I'd ever eaten. The taste confused me. Chocolate and raspberry together? It was a peculiar combination to me at the time. 

For years I had no idea what they were called. I craved them and wanted them but there is just no way to find out what something is when you don't even have a name for it. However sometime around the 2000s when Google was born, I was able to slowly piece together that which I thought I'd never find. The name of these cookies. 

To this day I wonder, is it the name? The strange memories associated with them or is it the fact that they were this elusive mystery which I couldn't solve for years that drew me to them. 

As I no longer eat the majority of ingredients that go into making traditional thumbprint cookies, I've had to come up with alternatives. So I give you my version of grain free, gluten free and dairy free thumbprint cookies. 

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chocolate thumbprint cookies

  • prep time: 10 minutes

  • baking time: 10 minutes

  • makes: 25-30 cookies

Ingredients

  • 1 cup coconut flour

  • 1/2 cup melted coconut oil

  • 2 tsp vanilla extract

  • 1/2 cup chocolate chips

  • 1/2 tsp baking soda

  • 1/4 tsp baking powder

  • 1/4 cup maple syrup

  • 1/4 tsp salt

  • 1/4 cup dutched cocoa

  • 4 room temperature eggs

  • 2-3 tbsp raspberry preserves

Equipment

  • 2 baking sheets

  • parchment paper

  • large mixing bowl

  • small mixing bowl

  • whisk

Directions

Preheat oven to 350 degrees. Combine all ingredients in mixing bowl. Whisk until everything is fully incorporated. Line baking sheet with parchment paper. 

Next take a small amount of dough and form into a 1" ball. Place on parchment paper lined sheet and press your thumb in the center to create a little indent. Repeat until all the dough is gone. 

Place roughly 1/4 tsp of raspberry jam into thumb print. Bake the first tray on middle rack for 10 minutes. Repeat with the second batch. 

Cool completely and store in an air-tight container. 

* I highly recommend using dutched chocolate otherwise your cookies will end up with a cake like consistency. 

print recipe
chocolate thumbprint cookies
Ingredients
  • 1 cup coconut flour
  • 1/2 cup melted coconut oil
  • 1/2 cup choclate chips (melted in micro for 1 minute)
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1/4 cup dutched cocoa
  • 4 room temperature eggs
  • 2-3 tbsp raspberry preserves
Instructions
1. Preheat oven to 350 degrees. Combine all ingredients in mixing bowl. Whisk until everything is fully incorporated. Line baking sheet with parchment paper.  2. Next take a small amount of dough and form into a 1" ball. Place on parchment paper lined sheet and press your thumb in the center to create a little indent. Repeat until all the dough is gone. 3. Place roughly 1/4 tsp of raspberry jam into thumb print. Bake the first tray on middle rack for 10 minutes. Repeat with the second batch. 4. Cool completely and store in an air-tight container. 
Details
Prep time: Cook time: Total time: Yield: 25-30

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Paleo Pumpkin Bars

Paleo Pumpkin Bars

When I first began blogging, I honestly had no idea where I was going to end up. I didn't have a roadmap and didn't have a clear vision of what it even meant to have a blog. I just knew I needed to get my thoughts out into the world and hope that some may resonate with other people. 

It can be lonely making a lifestyle change, having most people question your sanity. Things like: "Why? And don't you miss bread and cheese? How can you live like that?" have come up. Yes, everything is a little more complicated (if you let it be). Going out to eat is different, holidays are a tad challenging and you have to be on your toes when it comes to most packaged food. But making this shift sparked more than just changing the way I eat and feel....

Read More

Vegan and Paleo Pumpkin Fudge

Vegan and Paleo Pumpkin Fudge

I still remember the first time I tried cashew butter. I was living in New York City at the time, about a hundred years ago. Kidding, more like 14. Damn it, that's still a long time ago. Anyway, cashew butter...oh my god. Seriously one of the best things I've ever tasted. 

Now if you haven't read my bio; I'm Romanian. While growing up in Europe, like every other child, I had a thing for American TV shows. And one thing that fascinated me, was the mention of peanut butter. I distinctly recall Theo Huxtable making a pb&j sandwich and having no idea what the brownish stuff was. It blew my mind. What was that??? Why is it called butter? Does it taste like butter? It was a mystery food. Then I arrived to the US and was finally introduced to the elusive spread. 

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Healthy Chocolate Mousse

Generally chocolate craving strike when I'm least prepared. So once again, I have to forage around the pantry for something in order to satisfy the all too intense craving. And so I find myself staring at the only chocolate I have on hand which comes in the form of powder. But no problem, I have bananas and avocados so I get to work. 

This recipe is luscious, rich, nutritious and very much satisfied my chocolate craving. As I've stated in the past, I enjoy food but I'm always after nutrient density, especially when it comes to sweets. 

I have to mention that two key ingredients will likely change the taste if they're left out. One is coconut butter, (i love this stuff) and the other one is cacao nibs. I really feel that both of these belong in the recipe but if you don't have nibs on hand, you can probably use some crushed almonds. 

So here we go!

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healthy chocolate mousse

  • Prep time: 10 minutes

  • Cooking time: none

  • Chill time: 2 hours

  • Serves 2-4 depending on your container (if you want more, double up)

Ingredients

  • 1 ripe avocado

  • 1 ripe banana

  • 1 tbsp coconut butter

  • 3 tsp honey

  • 3 tbsp cocoa powder

  • 1/4 tsp vanilla extract

  • 2 tbsp almond butter

  • 1 small pinch of salt

  • 1 tbsp cacao nibs for sprinkling on top

  • optional: 1 tbsp collagen

  • small pinch of salt

Equipment:

  • food processor

  • spatula

  • small cups or ramikens

Instructions

Combine all ingredients aside from cacao nibs and add them to food processor. Blend really well and pour or scoop into cups. Sprinkle with additional coco powder and top with cacao nibs. Chill in the fridge for 2 hours.