Paleo cherry ripe chocolate recipe

 

I don’t know about you, but I absolutely love chocolate! While there are some paleo friendly chocolates around, they tend to be pricey and difficult to find. What could be better than making your own?

Ingredients:

  • raw organic cacao powder
  • tbsp organic cacao butter
  • tbsp organic coconut oil
  • 1 tbsp coconut cream
  • organic maple syrup to taste
  • shredded coconut
  • cherries

 

Instructions:

For the filling:

Mash cherries and shredded coconut into an even paste. Pour out excess juice.

For chocolate:

Boil water in a pot and place a metal bowl over the hot water. Keep boiling/simmering  on low heat to keep even heat.

Melt cacao butter and coconut oil in the bowl. Add in 1-2 tsp* maple syrup, coconut cream and begin mixing in cacao powder until the paste reaches desired consistency.

Divided paste into half, and spread into a rectangle over a sheet of baking paper. Spread filling over the sheet of chocolate evenly, leaving about 1-1.5 cm on the edges free. Press filling into the chocolate gently. Spread remaining chocolate over the filling, covering it carefully and joining the edges to the bottom sheet of chocolate.

Form chocolate block into a neat rectangle and wrap in baking paper. Place in fridge under weight and let set for a few hours.

Enjoy!

(* I like my chocolate uber rich and strong, if you like it more sweet, you might want to increase the syrup quantity)

 

 

13 Comments

  1. Hi Tanja you dont give quantities for this recipe, how much cherries and how do you get the shredded coconut, is it fresh coconut that you shred or packaged ? Whats a metal town ?? in the recipe for the chocolate I really want to make this as it look soooo good. Also can you give me the recipe for the Apple Carrot & Pecan Paleo muffins please and also the recipe for the Pecan filled figs & homemade coconut choclate treats, want to make all of these they look awesome…..love love love your site….julie xxxx

    Reply
    • Hi Julie,

      I don’t give quantities with the recipe, as it’s very much a process of ‘add a little more and see what happens’… I usually start with a couple of table spoons of cacao, a teaspoon of melted cacao butter and melted coconut oil, mix the lot and start adding things little by little. Taste often, keep the paste warm and experiment! This same goes for chocolate treats. Just experiment with the chocolate paste, then just mould it into different shapes and stuff with different things (shredded coconut mashed with something sweet like cherries, an almond, raisin, anything you can think of!)

      In this recipe, the cherries were about 1:1 with shredded coconut, and I used just dry shredded coconut from a bag. Quantity of the stuffing depends on the quantity of the chocolate paste you end up making.

      Metal town is an embarrassing typo and meant to say metal bowl 😀 A metal bowl makes it easy to keep the chocolate paste warm and fluid during the process.

      Pecan filled figs require no recipe, as it’s just a matter of washing the fresh figs, quartering them long ways,stuffing a pecan half into the middle and serving them. If you want to indulge, add a drop of organic honey.

      As for apple, carrot and pecan paleo muffins, let me see if I can find my recipe somewhere. I’ll try to post it soon :)

      So happy to hear you like the site! Good luck experimenting and let me know how you go!

      -Tanja

      Reply
  2. I love this site…..I think you should do a cookbook….you keep me inspired xxx thanks so much for getting back to me

    Reply
  3. Where would I find cacao butter butter? Or what is another suitable substitute? We are on a tight budget and it would be easier (and cheaper) to get something I will be able to use again. Also, I have a tin of cherries, can I use those?

    Reply
    • Cacao butter is not crucial, though it does have an impact on the taste: using cacao butter will result in much creamier chocolate and it also improves the texture. I’ve been buying mine from health food stores, or ordering it online. There’s plenty of use for cacao butter once you’ve got it: it’s wonderful in baking overall.

      I’m sure tin cherries will work. Of course the end result will change depending on which ingredients you use. Just give it a go and see how you go. Every batch I’ve made has turned out slightly different…

      Reply
  4. I can’t wait to make this! Just a quick question, can you give a link of the online stores you use? :)

    Reply
  5. Just wanted to find out what type of cherries do you use for this recipie. Dried or fresh?

    Reply
    • Hi Megan,

      I’ve made it using fresh cherries and dried ones and both work well, though I think dried sour cherries made the best results.

      Reply
  6. Do you use coconut cream from a can or coconut cream concentrate (AKA coconut butter) made from blended coconut flesh?

    Reply
    • Thick organic coconut cream from a can.

      Reply
  7. Would have been easier if there was measurements at least as a guide, iv winged it hope it works.

    Reply
    • Sorry about that Stuart, I really should work out a rough guideline to start with. We’ve kinda had our hands full with the little ‘Bam Bam’ so I haven’t had the chance to work on our recipes lately.

      Hope your chocolate turned out delicious?

      xTanja

      Reply
  8. Yes, I agree with Stuart, the recipe sounds great, but these ingredients are way too expensive to be guessing with measurements. If made often enough there should be no problem putting in actual measurements.

    Reply

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