We are so excited to have Sarah, of Primal Bites, here to guest post today! We became Instagram Freinds with Sarah this past year, and found her fun blog. Just in time for Valentine’s Day she shares with us 3 different recipes for Paleo Chocolates to make for that special someone. Stacy hopes that Matt makes the Salted Dark Chocolate Ganache Truffles for her! (hint hint) You know how much she loves recipes with dark chocolate and salt! Make sure to read to the end of the post for our suggestions for good quality chocolate you can use in these recipes.
♥♥♥
So I may come off as a pretty serious person, but when it comes to love stories, I’m a huge softy at heart. I love love. Is that super corny? Certainly. Is it true? Absolutely. A good Rom Com can always put me in a good mood, and a love film about two people who overcome all odds to be together will usually end with me in tears. It’s the truth, and I’m not afraid to admit it! After all, as a girl I can just blame the hormones, right?
Believe it or not, Valentine’s Day is one of my favorite holidays, regardless of my relationship status. It’s a chance to show someone you love just how much you love them! It doesn’t have to be a significant other; it can be a family member, a good friend, or someone you look up to. I don’t know about you guys, but I really enjoy giving gifts, so I’ll take any excuse to give someone a present. Back in Junior High and High School, my single girlfriends and I would pair up and agree to be each other’s Valentine’s, not out of self-pity, but because we wanted to join in on the Valentine’s Day lovin’!
So single or taken, I encourage you to take this opportunity to show someone that you care about them. And in my humble opinion, the best way to show someone you care on Valentine’s Day is [drumroll please!]… a box of chocolates!!
Now, as we all know, pretty much any box of chocolates you find in stores is bound to be loaded with dairy, soy lecithin, and other artificial ingredients. So today I present to you: a DIY Box of Paleo Chocolates! These chocolates are easy to make, rich without being too sweet, and packed with healthy fats. So this Valentine’s Day, if you plan on giving a loved one something sweet (or if you plan on drowning your sorrows with chocolate) then this homemade box of chocolates is the way to go!
Matt and Stacy are such incredible role models for us all, demonstrating not only how to raise a healthy and strong family, but also demonstrating what a genuine relationship looks like, with unconditional love and support. So this post goes out to the wonderful Paleo Parents family: Happy Valentine’s Day!!
DIY Box of Paleo Chocolates
Makes about 12 of each type of chocolate, enough for 2-3 boxes!
Materials
Small tin or box (try World Market, the Dollar Store, or a specialty cooking store)
Mini paper baking cups
Silicon chocolate mold (hearts, rounds or squares) or a mini cupcake pan
Parchment paper
Ingredients
- 5 oz dark chocolate (70% or higher)
- 1 Tbsp coconut oil
- 1/3 cup coconut milk
- 2 tsp grasfed gelatin (e.g. Great Lakes)
- 2 Tbsp honey
- optional: sea salt or pink Himalayan salt
Instructions
- Temper half of the chocolate, then stir in half of the coconut oil.
- Pour half of the melted chocolate into a separate bowl with the coconut milk, gelatin, and honey, and gently whisk it all together until smooth. Cover and chill in the fridge/freezer until solid (about 2 hours in the fridge or an hour in the freezer).
- Use a round tablespoon or a melon baller to scoop out 12 (or however many) chocolate ganache balls. You can use your hands to shape them into smoother rounds. Alternatively, you can pour the warm chocolate ganache mix into a small rectangular dish, cover, and chill, and then slice the ganache into squares or rectangles.
- Temper the other half of the chocolate, and stir in the remaining coconut oil. Dip the ganache balls in the melted chocolate to coat, and then place on a parchment-lined sheet to harden. If you wish, sprinkle with sea salt before they cool. You can place them in the fridge to speed up the cooling process.
Ingredients
- 6-7 oz dark chocolate (70% or higher)
- 2 tsp coconut oil
- 2/3 cup raspberries, fresh or thawed from frozen
- 2 Tbsp chia seeds
Instructions
- To make the chia jam, puree the raspberries, then stir in the chia seeds. Cover, place in the fridge, and let sit for at least an hour. Use this time to work on the other chocolates!
- Temper the chocolate then stir in the coconut oil. Brush a coat of chocolate onto the inside of your chocolate molds or mini cupcake tin using a clean, unused paintbrush. Be sure to coat the bottom and sides of the mould in a somewhat even layer. Place the mold in the fridge or freezer to harden.
- Remove the mold, then spoon in a teaspoon of the chia jam into the center of each mold. Do not fill the mold to the brim, leave some space around and on top of the chia jam to be filled in with chocolate.
- Spoon enough chocolate into the molds to fill the space on the sides of the chia jam, and to create a thick layer on top of it to seal the filling in.
- Place in the fridge/freezer to cool. Once hardened, remove from the fridge and pop the chocolates out of the mold. If using a tin, flip it over and gently tap it on a parchment lined counter-top and they should fall out.
Ingredients
- 4 oz dark chocolate (70% or higher)
- ½ tsp almond extract
- ½ cup coconut butter
- optional: 12 almonds
Instructions
- Melt the coconut butter, then pour 1-2 teaspoons of it into each mold. If using almonds, place one on top of the coconut butter. Place in the fridge to harden.
- Meanwhile, temper the chocolate, then stir in the almond extract.
- Pour about 1-2 teaspoons of chocolate on top of the coconut layer, then place back in the fridge to harden.
- Pop the chocolates out of the mold once solid.
Note: Fancy ’em up a bit by drizzling lines of melted chocolate on top of the truffles, or dipping the hardened chocolates in melted chocolate and then in cocoa nibs or shredded coconut.
[author] [author_image timthumb=’on’]http://paleoparents.com/wp-content/uploads/2014/02/Sara-square.jpg[/author_image] [author_info]Sarah Al-Khayyal is the health bent foodie behind the Paleo blog Primal Bites. An Atlanta native, Sarah is currently studying at the University of St. Andrews in Scotland for a BSc in Sustainable Development. She believes that human health and environmental health are deeply intertwined and interdependent: what’s good for you is good for the environment, and vice versa. Sarah’s dedication to the Paleo lifestyle was spurred by a desire to heal her gut and optimize her athletic performance. She created Primal Bites to share her experiences and recipes, and to be a testament to all the benefits of living a Paleo lifestyle.[/author_info] [/author]
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Looking for a great chocolate to use in this recipe, that is soy-free and dairy-free? Stacy has been loving the Equal Exchange 70% Cacao Chocolate Chips that you can order from Tropical Traditions.
Another great option is Eating Evolved‘s 72 % Baking Chocolate that is made from only Organic Cacao and Organic Maple Sugar.
