I just recently realized that the Enjoy Life brand chocolate that I use is “technically” not paleo because of the use of cane sugar. Not that I really mind because I’m not strict, but I started looking for recipes of what goes into making chocolate and I’m pretty sure I hit the nail on the head with this recipe. It’s so easy and my kids can help. (Winning!) I made these pretty rose hearts with a mold but if you just want the chocolate and don’t care about the look, just dump the chocolate mixture into a regular pan. The first time I made them, I used an 8×8 pan and then broke it apart.
1/2c coconut oil
1/2c Cocoa Powder
2 tbsp Pure Maple Syrup
Sprinkle of sea salt
2 tbsp Shredded coconut
2 tbsp chopped almonds
I added in 2 tbsp of shredded coconut!
Put all ingredients in a saucepan and heat on low mushing until all ingredients are melted and mixed together.
Remove from heat and mix in your additions.
If you’re using a mold, (I found mine at michaels 50% off for Valentine’s Day), spoon the mixture into the mold. If not, pour into your pan.
Freeze for an hour.
Make sure to store in the freezer because they will melt if the coconut gets to room temperature. They also taste better right out of the freezer! Enjoy!!
For our fancy Valentine’s Day dinner (previous post) I topped paleo chocolate mousse with these delicious little chocolates and a strawberry. Perfectly decadent and husband and kid approved!!
The chocolate mousse recipe is so easy too. Can be found Here