crazy chocolatesweets... · freezer until you’re ready to dip them in chocolate. 7. melt...
TRANSCRIPT
ChocolateCRAZY
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RECIPES
01 - Zero-Baking Dark Chocolate Haystacks..................................................... pg.04
pg.05
pg.06
pg.07
pg.08
pg.09
pg.10
pg.11
pg.12
pg.13
pg.14
02 - Silky Dark Chocolate Avocado Truffles.......................................................
03 - Dark Chocolate Bacon Bark..............................................................................
04 - Dark Chocolate Pistachio Bark.......................................................................
05 - Ice Cube Tray Dark Chocolate..........................................................................
11 - Fudgey Paleo Brownies........................................................................................
06 - Gimmie-The-Good-Stuff Chocolate with Coconut Oil.......................
07 - Coconut Oil Fudge and Coconut Oil Honey Butter...............................
08 - White Chocolate Bark with Cranberries and Pistachios...................
09 - Raw Chocolate Cashew Tart.............................................................................
10 - Dairy-Free Funky Monkey Popsicles.............................................................
RECIPE MEASUREMENTS KEY
tablespoon = Tteaspoon = t
MEGAN OLSONRecipe author
skinnyfitalicious.com
pg. 4
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
ZERO-BAKING Dark Chocolate Haystacks
10 minutes 1 hour 12 servings
● 1 cup dark chocolate
● ●●½ T coconut oil
● ●½ cup unsweetened shredded
coconut
● ●½ cup raisins
● ●½ cup chopped walnuts
● ●●Dash of sea salt
1. Prepare a baking sheet by lining it with parchment
paper.
2. Place dark chocolate chips and coconut oil in a
glass bowl over a saucepan filled with water. Make
sure the surface of the water doesn’t touch the bottom
of the bowl. Bring the water to a simmer.
3. Stir in chocolate chips and coconut oil. As soon as
they start to melt, turn off the heat. Set aside to cool.
4. In a separate medium bowl, stir together nuts, dried
fruit, and shredded coconut. Then add the mixture to
the melted chocolate, and stir to combine.
5. Form haystacks by scooping 2 tablespoons of the
mixture onto the prepared baking sheet. Sprinkle each
one with sea salt.
6. Before eating, place in the freezer for a minimum of
one hour
MEGAN OLSONRecipe author
skinnyfitalicious.com
pg. 5
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
SILKY DARK CHOCOLATEAvocado Truffles
30 minutes 2 hours 3-4 servings
● ●1 ripe, medium avocado
● ●½ cup dates, soaked and
drained
● ●¼ cup dark cocoa powder + 2 T
reserved for dusting
● ●●1 ½ T melted coconut oil
● ●●1 ½ T coconut flour
● dash of sea salt
1. Place all ingredients in a blender (except for the 2
tablespoons of cocoa powder, which are reserved for
dusting).
2. Blend on high for 5 minutes (until silky smooth).
3. Prepare an assembly line with a plate and a
parchment paper. Tape the paper down to prevent
it from moving. Sprinkle it with the 2 tablespoons of
cocoa powder.
4. Scoop one tablespoon of the batter and roll into a
ball.
5. Roll the ball over the cocoa powder on the
parchment paper. Place it on the plate.
6. Repeat until all batter is rolled into balls and covered
in cocoa powder.
7. Refrigerate balls 2-3 hours until hardened and enjoy!
HEATHER RESLERRecipe author
cookituppaleo.com
pg. 6
Prep Time:
Ingredients: Instructions:
Cook Time: Yield: 20 minutes 0 minutes 6 servings
● 6 slices bacon
● ●●7 oz dark chocolate
● ●●2 T pure maple syrup
● ●●1 T coconut milkfilling (use
less for a milder peppermint
taste)
● ●●Chocolate shavings, optional,
for garnish
1. Line a cookie sheet with aluminum foil or parchment
paper.
2. Heat up a large skillet over medium heat and add
the bacon. Cook until crispy. Let cool and chop into
small pieces.
3. Melt the chocolate with the maple syrup in a small
saucepan over low heat or in the microwave.
4. Spread the chocolate out on the prepared cookie
sheet and sprinkle with the bacon and a bit of
unrefined sea salt.
5. Freeze until set, about 10 minutes.
6. Break into pieces. Store in an airtight container in the
refrigerator.
DARK CHOCOLATEBacon Bark
DIANA KEUILIANRecipe author
RealHealthyRecipes.com
pg. 7
Prep Time:
Ingredients: Instructions:
Cook Time: Yield: 30 minutes 2 hours 6 servings
● ●●20 oz dark chocolate
● ●●½ tsp vanilla extract
● ●●¼ tsp almond extract
● ●●1 tsp coconut oil
● ●●1 cup pistachios, shelled,
roasted and salted
1. Line a pan (that fits in your freezer) with parchment
paper.
2. In a double boiler, gently melt the chocolate over
low heat. Remove from heat, add the vanilla and
almond extracts and coconut oil.
3. Add the pistachios and mix until fully coated.
4. Spread the chocolate pistachio mixture over the
prepared pan and smooth out. Freeze for a couple of
hours until solid.
5. Remove from freezer and cut into pieces.
DARK CHOCOLATEPistachio Bark
MEGAN OLSONRecipe author
skinnyfitalicious.com
pg. 8
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
ICE CUBE TRAYDark Chocolate
5 minutes 4 hours 9 servings
● 3 cups unsweetened almond or
coconut milk
● ●●2 T unsweetened cocoa powder
● ●½ t chocolate or vanilla extract
● ●½ cup dark chocolate chips
● ●●Optional: cinnamon, cardamom,
nutmeg, allspice, espresso
powder, coconut oil
1. Heat a medium saucepan on medium heat. Add
milk, cocoa powder and chocolate extract. Whisk the
ingredients together constantly for 5 minutes until
thick and frothy. Turn off the heat.
2. Add dark chocolate chips to a heatproof (glass or
metal) bowl, then pour the hot milk mixture over the
chips. Whisk the chips until they melt completely.
3. Transfer the mixture to an ice cube tray (make sure
the chocolate isn’t hot), dividing it evenly among each
cavity.
4. Place in the freezer 3-4 hours, or until hardened.
Remove from the ice cube tray to enjoy.
FELICIA LIMRecipe author
dishbydish.net
pg. 9
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
GIMMIE-THE-GOOD-STUFFChocolate with Coconut Oil
15 minutes 2 hours 5 servings
● ●●1 cup coconut oil
● ●●½ cup unsweetened cocoa
powder
● ●●¼ cup maple syrup
● ●●2 t vanilla extract
● ●●¼ cup chopped raisins
● ●●¼ cup chopped almonds
● ●●¼ cup chopped cashews
1. Melt the coconut oil in a small saucepan.
2. Mix in the cocoa powder, maple syrup, and vanilla
until you get a homogeneous mixture.
3. Pour the chocolate mixture into the cavities of a
silicon chocolate mold.
4. Drop chopped raisins and nuts into each cavity.
5. Chill the chocolate mixture in the refrigerator for at
least 2 hours (until firm), and serve!
PALEOHACKS TEAMRecipe author
blog.paleohacks.com
pg. 10
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
COCONUT OIL FUDGEAND COCONUT OIL
Honey Butter10 minutes 2 hours 12 servings
Coconut Oil Chocolate Fudge:
● ●●1 cup coconut oil (melted or in
liquid form)
● ●●1 cup cocoa powder
● ●●½ cup honey
Coconut Oil & Honey Butter:
● ●●1 cup coconut oil (melted or in
liquid form)
● ●●¼ cup honey
Coconut Oil Chocolate Fudge:
1. Place all of the ingredients in a mixing bowl and
use an electric hand mixer to blend into a smooth
consistency.
2. Pour the fudge onto a tray lined with baking paper
then place into the fridge for 1-2 hours or until set.
3. Cut into slices and serve.r in a storage container up
to one week.
Coconut Oil & Honey Butter:
1. Place all of the ingredients in a mixing bowl and use
an electric beater to whip together until light and fluffy.
2. Serve on-top of Paleo muffins, Paleo breads,
coconut flour pancakes, etc.
DINA HASSANRecipe author
dhfoodphotography.com
pg. 11
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
WHITE CHOCOLATE BARKWITH
Cranberries + Pistachios10 minutes 1 hours 8 servings
● ●●1 cup melted cocoa butter
● ●●¼ cup cashew butter
● ●●3 T raw honey
● ●●1 vanilla bean (seeds only)
● ●●⅛ t salt
● ●●⅓ cup shelled, unsalted
pistachios
● ●●⅓ cup dried cranberries
1. Line a 9 x 13” rimmed baking sheet with parchment
paper. Set aside.
2. Coarsely chop dried cranberries and pistachios. Set
aside.
3. In a double boiler, add cocoa butter. Stir gently and
melt completely (or about 5 minutes).
4. Remove cocoa butter from heat. Add cashew butter,
honey, salt, and vanilla seeds. Stir until combined.
5. Add mixture to a blender and blend for about 30
seconds. (This step prevents the ingredients from
separating as they chill.)
6. Spread mixture onto prepared pan in an even layer.
Sprinkle with cranberries and pistachios.
7. Place tray in freezer, and set for 1 hour. Remove from
freezer, roughly chop into pieces, and enjoy!
FELICIA LIMRecipe author
dishbydish.net
pg. 12
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
RAW CHOCOLATECashew Tart
30 minutes 3 hr 30 min 4 servings
For the Almond Crust:
● ●●2 ½ cups almonds
● ●●½ cup coconut oil (melted)
For the Chocolate Cashew Filling:
● ●●1 ½ cups cashews (soaked 1
● hour and drained)
● ●●¾ cup water (or more as
needed)
● ●●½ cup raw cacao powder
● ●●¼ cup honey
● ●●¾ cup coconut oil (melted)
1. Grease a medium tart pan with coconut oil.
2. Place the almonds in the blender. Blend until you
get a fine meal.
3. Transfer the almond meal to a large bowl. Add in the
coconut oil, mixing well with a spoon.
4. To create the crust, press the almond-coconut oil
mixture into the bottom and sides of the tart pan.
5. Let the crust chill in the freezer for at least 30
minutes (until it’s firm).
Wash the blender.
6. Put soaked cashews, water, cacao powder, honey,
and melted coconut oil into the blender.
7. Blend until thick and creamy.
8. Pour the filling over the tart crust.
9. Chill in refrigerator for 3 hours before serving.
THE REAL FOOD DIETITIANS
Recipe author
therealfoodrds.com
pg. 13
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
DAIRY-FREEFunky Monkey Popsicles
20 minutes 4 hours 3-6 servings
● ●●1 14-ounce can full-fat coconut
milk
● ●●¼ cup water
● ●●½ t pure vanilla extract
● ●●2 T raw honey
● ●●2 T raw cacao powder
● ●●2 large bananas cut into 18-24
slices
● ●●4 oz. dark chocolate chips
● ●●1 t coconut oil
● ●●⅓ cup chopped almonds or
pistachios
● ●●Sea salt
1. Drop 3-4 banana slices into each freezer pop moldand set aside.2. Place coconut milk, water, vanilla, honey and cacaoin a blender and blend until well combined.3. Fill freezer pop molds with coconut milk mixture,being careful not to overfill and to allow for expansionwhen the pops freeze.4. Insert sticks into molds. If using wooden sticks,place a sheet of aluminum foil over the top of the filledmolds and gently poke sticks through the foil to keepthem upright until pops freeze solid.5. Place pops in freezer and freeze 4 hours orovernight, until solid.6. When ready to dip pops in chocolate, remove fromthe molds and place them on a baking sheet in thefreezer until you’re ready to dip them in chocolate.7. Melt chocolate chips and coconut oil in small glassbowl set over a small pan of simmering water (or in adouble boiler). Stir gently until smooth and liquefied.8. Remove pops from the freezer and dip the top ofeach pop in the melted chocolate or drizzle over thepops using a spoon. Allow excess chocolate to drip offbefore rolling in chopped nuts and sprinkling with seasalt.9. Return pops to baking sheet and store in freezeruntil ready to serve.with an electric mixer.10. Add in coconut sugar and stir everything together.11. Top hot chocolate with whipped cream and enjoy!
DEANNA DORMANRecipe author
thelivefitgirls.com
pg. 14
Prep Time:
Ingredients: Instructions:
Cook Time: Yield:
FUDGEYPaleo Brownies
10 minutes 10 minutes 6-8 servings
● 3 very ripe bananas
● 4 T almond butter
● ¾ cup almond flour
● 3 T cocoa powder
● 1 t baking powder
● 2 T coconut oil
● 2 ounces dark chocolate
1. Preheat oven to 325ºF and grease a 5×9 baking dish
with coconut oil.
2. In a large bowl mash the bananas and almond
butter. Add the almond flour, cocoa powder, and
baking powder.
3. In a small bowl microwave the chocolate and
the coconut oil in 30 second increments until the
chocolate is almost melted. Stir the mixture until the
chocolate is completely melted, and pour into the
banana mixture, and stir to combine.
4. Pour the batter evenly into the baking dish and
bake for 50-60 minutes, or until a toothpick comes out
clean.
5. Let cool for at least one hour before cutting.
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